OK...WHO knows how to make PIE CRUST??

Buy the pre-made crust.

It is a PITA to make a full crust from scratch if you've never done it before. I've made the "real deal" more times than I can count and they are wonderful but not worth the effort if you are trying to be quick about it. It takes some practice, too, in my opinion and you gotta have ALL the tools. The pre-made crust is just so much easier and I can focus on my filling and getting it done.

I never want to discourage anyone from ever attempting any type of cooking or baking but having a good roller and a good space to roll the dough out and the time it takes can be overwhelming if you are doing it for the first time. If you are just "practicing" that's one thing.

I'm trying a new piecrust for the first time today and the secret ingredient is two tablespoons of vodka, which is supposed to make the crust super flaky.

Agree 100%.  Hauling out my mixer during the holidays for one thing stresses me out.  
Pretty sure one of our grocery stores sells their crusts, too.  I think a relative was telling me about it last year.  Publix probably.  

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Makes the crust or the baker flakey?  
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By pie crust you just mean the pastry lid right?

Its not difficult at all, takes 10 mins by hand but success depends somewhat on a lightness of touch. I love making pasty when I can but there's nothing wrong with the convenience of bought pastry either.

I think it's easy, but my Nana showed me how back when I was a youngster. When I got married she gave me her rolling pin. I swear the magic to a perfectly round flaky crust is in that old wooden rolling pin.

If you're using a pastry blender or fork (by hand) it takes a bit of work to incorporate the cold butter into the flour. A food processor is much easier, but be careful not to mix it too much just pulse 10-12 times. Butter and water should be cold.

google Perfect Pie Crust. Look at Ina Garten or Martha Stewart recipes.

I say buy the pre made crust. My mom makes the best pie crust. Totally worth it. But when I've tried it and other recipes I can't do it. My problem is rolling it out. It's always too floppy once I put it in the pie pan and I can't get it shaped properly and it looks a mess and is too thin on the edges and burns.

So mom still makes the pies for holidays. I need to figure it out one day but I'm hoping my dd who enjoys baking will take it on. She's figured out cookies and cakes but hasn't really tried pies except with my mom's help. I hope she masters it one day lol.

I bake a lot. But pie crust is my white whale and no matter what I do, it never ever works out for me. Ever. Never ever.

I buy the frozen deep dish ones and pretend that it was all me. lol

Someone just told me about this recipe.

America's Test Kitchen did taste tests, etc. and the consensus was that the pre made crusts you roll out are almost as good as a great homemade crust. 

I started making apple pies as a teen. I wish I had know about Jacque Pepin's rustic apple galettes You just roll out the dough, plop on the filling, and turn the edges over. Sooo easy. 

I did like doing the double crust. I prefered really tart apples--if I couldn't get great heirloom tart apples from the NC mountains, I went with Granny Smith's. Or you could do a blend. I cored, peeled and sliced, then mixed with sugar, cinnamon, lemon juice, and a wee little bit of cloves and some nutmeg. Depending on how tart the apples, taste and add a bit more spice, sugar, or lemon juice. I'd have added some sea salt if I'd know about it--all I has was iodized (and it was that "low sodium" kind that tasted really metallic.   

The crust is easiest if you have a food processor. Put the flour in the processor's bowl, slice the butter in little cubes and put them on top of the flour around the normal blade--spacing them out kinda evenly helps the dough be flakey. Just pulse a couple times--really fast--don't just hit ON and leave it on. Jacque's directions are great--I've just learned that more evenly dispersing the butter helps. The less the dough is handled, the flakier it will be. Double the recipe if you want a double crust--which I like for an apple pie. 

I also did a lot of oil pie crusts--King Arthur Flour's recipe before I got my food processor. I wouldn't do olive oil for a sweet pie. I used canola. 

Pie crust with a food processor is really, really easy. Letting it rest and chill for at least 15 minutes is a must. 

I just bought some lard (I know, I know, but it has less saturated fat than butter). A little old church lady made the BEST chocolate pie, and she would never divulge her crust recipe-- I think it's because it was made with lard. So I'm going to try it for dh's Thanksgiving pumpkin pie.

The baker's already flaky! 

And add the water a small amount at a time!

Well, put me in the minority. I've tried four times to make pie crust; it's always a nightmare and ends in tears. I say buy it.

I would let her try it. My mom could whip up a pie crust like nobody's business. She swore by crisco. For me, it is the rolling it out that gets me. It really isn't hard to do, it's just more of a mental thing for me.