I’ve been using Betty Crocker’s pie crust recipe for as long as I’ve been making pies. It’s simple and only uses three actual ingredients, plus a small amount of water. I make a double recipe of pie crust and use the extra for cookies. I’m going to give you directions for a single crust, so you can choose to double it or not, depending on what you like.
Pie Crust: Place 1 Cup flour, 1/2 teaspoon salt, 1/3 Cup plus 1 Tablespoon shortening in a bowl. Using a pastry blender, cut shortening into flour and salt. Continue to cut shortening in until the particles are about the size of small peas. Add 2-3 Tablespoons of cold water (I only add 2 tablespoons and not a drop more), one tablespoon at a time, and stir until mixture leaves sides of bowl and sticks together.
According to the Betty Crocker recipe, at this time you should shape it into a flattened round, cover it in plastic, and refrigerate for 45 minutes. I don’t do this step. I shape it into a flattened round, place it on a flat surface that has been floured, sprinkle a little flour on top, and then roll it out to the desired size (When rolling, if you need to fill in some gaps, break off a piece of dough where you don’t need it and lay it on top of the bare spot. Then, roll over the top to seal edges.), which is about two inches bigger all the way around your pie pan. The easiest way to do this is to place your pie plate upside down on the dough and cut about 2″ around the perimeter.
When the crust is cut, fold it in half and then into quarters. Pick it up carefully and place it in your pie dish. Gently push it into the edges of your dish. Carefully fold the extra dough under the top and then create a pretty edge. Better Homes and Gardens has instructions for making different edges.
With the leftover pie crust, cut it into nice sized pieces and place it on a baking sheet. No need to grease the sheet. Sprinkle the pieces with sugar and cinnamon. Bake at the same time as your pie crust. Kids (and husbands) love these little morsels!