Frozen pie pastry?

Okay... 10 minutes, then! 

I know what you mean about the messy hands, though... i've started buying those thin disposable polythene gloves for doing stuff like this!

And then you try and roll it out and it all breaks up.  My mum says hard margarine is better for making pastry but I haven't tried it (seeing as I only make pastry once or twice  a year).

I sometimes use butter, but normally use white flora... and i only make pastry about once a year!

is white flora = crisco?

i usually use 1/2 butter 1/2 crisco for my pie crust.

I HATE the feeling of dough on my hands, between my fingers, etc.  I think it's gross.

I use my mom's pie crust recipe, it's soooooo very easy to make, and it's like magic how it mixes up, no mess at all. Really.
Here's the recipe:

1 cup flour
1 third cup veg. oil, (put the oil in a measuring cup, then add enough milk to make half a cup liquid. )
half tsp. salt.
Mix all together until it stays together and forms a ball, you can use a spoon to mix it. The mix automatically comes together into a ball. Put between two pieces of wax paper and roll out.
I also have used this recipe for cornish pastry type things. I just roll out a smaller ball, stuff one side with whatever filling I have, then fold over and press the edges together. Then bake as a normal crust.

Is that good for sweet and savoury pies desertdreamer?  What kind of veg oil do you use?

It's an all rounder, britwife. Works for anything. I've stuffed the smaller pastry ones with potato curry type filling, or I've made fruit pies, I even made them for my mom last time I was back home, when she showed me how to make the crust, and she was impressed at how the pastries turned out. The thing I like about it is, you don't have to mix it with your hands, so no floury mess. The crust is really flaky and light and yummy. When we were kids, we used to joke that the only pie crust we would eat was our mom's. Any other pie we would leave the crust edge on the plate. Just use regular veggie oil. The liquid kind, not a solid like crisco.

*edited to add* when you add the milk to the oil, at first you think it's not going to work, because the oil and milk seperate. Don't bother with how the liquid looks, as long as the measures are right, it'll be ok. just mix in the dry ing. and start stirring. Also, after rolling it out, it can be kinda delicate...if it starts to come apart on the edges, just pinch it back together.

OK I'm going to give it a try, that's if I can get the measurements right, I don't have an American cup measure.

is white flora = crisco?

yeah... the British equivalent!

OK I'm going to give it a try, that's if I can get the measurements right, I don't have an American cup measure.
It's an american recipe, so one cup is 8 oz. Divide that by three, (just over two and a half oz, that's for the oil, then add milk to bring it to 4 oz.)

I HATE the feeling of dough on my hands, between my fingers, etc.  I think it's gross.

i use thin disposable plastic gloves.

I use my mom's pie crust recipe, it's soooooo very easy to make, and it's like magic how it mixes up, no mess at all. Really.
Here's the recipe:

1 cup flour
1 third cup veg. oil, (put the oil in a measuring cup, then add enough milk to make half a cup liquid. )
half tsp. salt.
Mix all together until it stays together and forms a ball, you can use a spoon to mix it. The mix automatically comes together into a ball. Put between two pieces of wax paper and roll out.
I also have used this recipe for cornish pastry type things. I just roll out a smaller ball, stuff one side with whatever filling I have, then fold over and press the edges together. Then bake as a normal crust.

I just made a quiche using your pastry recipe and it turned out brilliantly! The easiest pastry ever and like you said, it's so light.  Think I'll be making pastry more often from now on!  Thanks so much for sharing your recipe.

You're welcome again!