I took this recipe from an old Betty Crocker cookbook and modified it a little with a special ingredient.So, there are two things that make this pie crust different. 1) it does not contain shortening, and 2) there's sugar directly in the crust and not just the pie filling (this was my modification)I've heard that making pie crust is difficult, but mine has never failed. It's always perfectly flaky and delicious. So, I thought I'd share.OIL PASTRY8 or 9 inch Two-Crust pie (ie. with lattice or some other crust top)1 & 3/4 cups all-purpose flower1/4 cup powdered sugar1/2 cup vegetable oil1 teaspoon salt3 to 4 tablespoons cold waterMix flour, sugar, oil and salt until particles are the size of small peas. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and pastry cleans the side of the bowl (a.k.a. it has fully clumped together in a large round ball). If pastry still seems dry, add 1 to 2 tablespoons of oil but do NOT add water.Cut pastry dough in half: half for the top and half for the bottom. Using two sheets of waxed paper, place half of the dough one one sheet and place the second sheet on top. Roll the dough out until it is about 2 inches larger than the pie dish/pan. Remove top sheet of waxed paper and ease dough into pie dish/pan, removing the bottom sheet as you go.Put crust and second half of dough in the refrigerator while you prepare pie filling.To make lattice top with the second half of the dough, roll it out in the same manner and cut it into 1-inch-wide strips. To make a regular top, just roll out in the same manner as bottom and ease dough onto top of filled pie crust.