Not failsafe, but it does seem to consistently produce a really good, flaky crust for fruit pies. I do not know why. That's the secret. ._.
Recipe
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2/3 cup canola oil
7 tablespoons ice water (cold as possible, no solid ice)
Put flour, sugar, and salt in a large bowl, and mix together with a fork.
In a separate bowl, add the ice water to the oil and quickly whip the mix with a fork until "creamy". Pour this over the flour mixture in the large bowl and stir to combine until you get a big lump of dough.
Divide dough in half (one top crust, one bottom crust) and roll out each half between two layers of wax paper. Alternately, you can press pieces of dough into the pie plate to skip the rolling step. Recommended baking temperature is 375°F, but should vary depending on what kind of pie you make.
Hint: To bake a pie with that authentic, "shiny" top crust look, brush the top with milk before baking. Some people say to do this with eggs, but milk works much better.
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