Oh, why did you post this question?
I was trying to get some work done today.
You have some good recipes there to work from. I agree with the people who suggested using solid Crisco shortening. Crisco produces a nice flaky pie crust. If you like something more savory, you can cut in a bit of butter along with your Crisco. Butter tends to add more flavor to a crust, and make it easier to work with. Really it is a personal choice. I recommned making sure your crisco is very cold, and it helps to pre-slice it, into pats (like butter) so you are not working with such a large glob of shortening when you cut it in with your flour. Also, solid shortening (i.e Crisco) is preferable to liquid oil, because the small globs or pockets of solid shortening or butter in the dough actually contribute to its flakiness.
Then, you take your pats of ice cold crisco and cut them into your flour in your mixing bowl with a pastry blender, two knifes, or the paddle attachment of your mixer. Just be sure if you are using the paddle attachment on your mixer to have it on low speed so it doesn't overwork the dough. Cut the shortening in to the dough until it is about the size of peas. Then slowly add your ice cold water. The humidity level and dryness of your environment will affect how much water you'll need. Best to start out with an approximation and look at consistency more than anything. Add water slowing to your bowl and stir with a fork, or again you can use the paddle attachment of a mixer - just make sure it is on a low speed. You want to stop adding water just as your dough comes together in your bowl and forms a ball. Pat your dough into a rough circle and wrap in plastic or wax paper, chilling this in your refrigerator for at least 30 minutes. If you are short on time, you can short cut this by freezing the dough - check after about 15 minutes (you don't want it too hard). When you get ready to roll the dough, try to work on a chilled surface or cutting board. They actually make marble rolling boards for pies - a good investment if you'll be spending a lot of time on this, as is a French rolling pin with tapered ends. Lightly dust your rolling surface with flour (sprinkle the flour like you are side blessing your first born child with water)and the trick is to roll the crust larger than the size of your pie pan with a good overhang on each side of the pan. How thick or thin you roll it is really a personal preference - anywhere from 1/8" to 1/4". The old timers like my mom claim the dough should be rolled thin enough to be almost transparent.
but that takes a lot of finesse. I think the most important thing is successfully getting the crust in the pan on the first try. That is what you want to work towards!
Have fun!
(just kidding)
