The genius of this recipe is that you make it up, divide into four balls, flatten a bit, and freeze the ones you don't need in a sandwich bag. Then, when you want to make a pie, you thaw the crust [I left it in the fridge over night, but you could let it thaw on your counter], roll it out and are ready to go. And it rolls out so easy. It is very elastic so that it doesn't break and have to be patched.
And, it tastes great and is very flaky. Where has this recipe been all my life? So, without further verbiage, here is the recipe.
Linda's Pie Crust
3 C flour, don't sift
1 tsp salt
1 C butter, cold
Mix together flour and salt and cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer. Mix till it looks like coarse cornmeal.
Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar
Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.
Bake according to whatever recipe you are using.