This chart shows recipes and ingredients for six pie crust recipes: Basic, Hot Water, Half Butter, Full Butter, Vegetable Oil, and Sweet Cookie. I have listed these recipes on the chart in the order of least expensive to more expensive, so you can compare the ingredients and their proportions.
These recipes are the most economical use of ingredients that will yield two pie crusts. As you look at the chart, you will notice that the volumes of flour, fat, salt, and water are the same for the first 4 recipes. These are very lean recipes with a low (economical) proportion of fat to flour. I recommend that you cut in the fat very well.
The oil-based recipe has an increase in flour to absorb the additional fluid (oil). The Sweet Cookie Crust contains a substantial amount of sugar. So, it also has both additional flour and butter, plus 1 egg to help bind the crust.
The very bottom section of the chart lists the 3 common methods of mixing pie crust dough: Cut in Method, Fork Method, and the Creaming Method. Each mixing method is thoroughly explained with complete instructions.
For detailed instructions with pictures on making pie crust check out my super easy-to-make Homemade Pie Crust Recipe which is made with half butter and half shortening.