This recipe for the crust comes from our own local "Pie Lady". She has made tens of thousands of pies over her lifetime, with it all starting out helping her grandma bake pies at Cherry Hill campground in Utah.
1 rounded cup of flour
1/2 tsp. salt
1/2 cup butter flavored Crisco (you may use any form of solid fat: butter, margarine, shortening)
Mix all together with fingers until you have fine crumbs.
Add 1/4 cup water
A 2 crust pie is baked on bottom shelf of oven at 375 for 1 hour. (regular filled pies)
Before baking a 2 crust pie, frozen or fresh, dot top with milk and sprinkle with sugar.
Add 20-25 minutes for frozen pie.
To make a pie shell place dough on back of side of tin, poke with fork and bake on bottom shelf of oven at 375 for 10-12 minutes. (You would only pre-bake the crust if you were doing a cream filled pie).