There are many variations on the recipes for plain basic pie pastry. All that`re really needed, are:
Fat/liquid ie olive oil or milk or water or yogurt
Tadge of acidity ie vinegar or raki or lemon juice
Experiment with the above to find your favourite.
In the meantime, here`s another one I use.
1/2 kilo flour
1/2 cup olive oil
1 cup water
1 tsp salt
2 tablespoons vinegar
Put the flour into a bowl with a well in the centre. Add the salt, oil, vinegar and give a quick stir. Continue by adding the water gradually to make the dough. Work a little on your board with your hands, put into the bowl again, cover and leave to rest for at least half an hour before rolling.
1 – You can use this pastry for small pies which are fried, such as green pies (χορτοπιτάκια), by just reducing the olive oil quantity slightly.
2 – I never could understand this “resting” period for the pastry, and always rolled it immediately. But experience has showed me that, in fact yes, the pastry changes its texture after resting, becomes more pliable. Something to do with the flour particles having the chance to absorb the liquid, hence giving a better pastry.