I use butter, all purpose flour, salt, sugar (for sweets) and ice cold water. You really want to make sure everything stays very cold and the butter does not melt. And before you roll it out you'll want to keep it in the fridge and/or freezer even.

Keeping it cold will make the crust flaky and delicious.
Source(s):
I have a degree in the culinary arts.

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To make pie crusts, I use: all-purpose flour, butter, salt, sugar, and a few tablespoons of ice water.

As for why, it's just how my mom taught me to make them, and it always tastes great! Plus, it's easy. :)
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It depends what kind of crust. Most crusts, if you like them pizza-like, have only flour, water and salt (usually 1 cup water for 3 cups flour but it varies widely with the kind of flour and the "same" flour in Europe and the US does not take water the same way. Many people add a bit of oil, sparingly (about 1/10th the weight of flour).
Rising crusts use yeast (dissolved in warm water and a pinch sugar), the only difference is that you let the dough rise for 2 hours.
True crusts for pies are entirely different: the easiest is to get 1 cup butter for 2 cups flour. Never melt the butter, cut it cold in small pieces and mix with fingers, until the consistency is like sand; add salt and very little water. Use plastic film and let rest before using. Fruit pies in France always add to this basic 3/4 cup sugar (for 1 cup butter) and vanilla and 2 eggs. In this case you can use the mixer and mix it all, add as little water as possible and do not ever let the paste be too soft.
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Family stuff

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Generally I use flour, butter, and ice water. If I'm teaching someone how to make their first pe crust, I migt have them substitute Crisco for half of the butter, as its easier to get a flaky crust with Crisco than with butter.

If its a two crust fruit pie, after putting the top crust on, I'll brush it with cream, and then sprinkle it with cinnamon sugar.

If its a savory crust, for a quiche or pot pie, I may add a small amount of seasonings that complement the filling--such as black pepper or rosemary.
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Flour (King Arthur All Purpose), butter (unsalted), salt, water. I use all butter, no shortening. It's come out nice and flaky. I use the recipe in Joy of Cooking, the all-butter pie crust. I've been using King Arthur flour for everything - it just seems to taste better in the finished product.
Source(s):
Personal experience

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