Through the years we have perfected the easiest way to make a flaky, non-tough pie crust for all of your uses...quiche (cheese pie), fruit pies, pasties and so forth. The KEY with all pie crust-making is to not work the dough as it will toughen immensely! Remember this is not bread dough with a leavening agent.
Mark's Pie Crust & A Strawberry-Rhubarb (Jahoda-Rebarbora) Pie
In a food processor, place the grater blade in place, put the cover on. Grate the butter into the container. Remove grater blade.
Next, add in the chopped blade that sits in the bottom of the food processor container. Sift in the flour, adding in the sugar and salt. Cover the machine. As look down into the machine, here's what you'll see:
Roll out the top crust (using the other half of the pie crust (from above). Again, make sure that the diameter of the crust is 6-10 cm larger than the pie dish. You will need to cut in vent holes so the pie crust doesn't steam too much inside. Here we've made an R and a J for "rebarbora" and "jahoda" (rhubarb and strawberry)!
Happy eating! Dobro hjut!