Every baker worth his or her salt (ahem) has a favorite piecrust recipe. This is mine. I got it from Betty Crocker's 40th Anniversary Cookbook back about 15 years ago and have used it faithfully ever since.
Two Crust, 9-inch Piecrust
Prepare enough space on a counter or table that you can roll out a 9" piecrust. Although I haven't had one for years, I have had good success using a pastry cloth and rolling pin cover like this one found on Amazon. They hold flour, and help prevent the dough from sticking to the work surface or the pin.
Now, although this recipe calls for shortening or lard, I always use butter-flavored Crisco brand shortening. The butter flavoring adds a good buttery taste to the crust without having to negotiate using shortening and butter.
To cut the fat into the dry ingredients, I use a pastry cutter like the one on the right. I find it easier than using a pair of knives, and it doesn't smoosh the dough like using just a fork would.
2/3 c. plus 2 tbsp. shortening or 2/3 c. lard
2 c. all-purpose flour (if using self-rising flour, omit salt)
1 tsp. salt
4 to 5 tbsp. cold water
Using a pastry cutter, cut shortening into flour and salt until particles resemble small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with a floured rolling pin. Roll one edge of the crust onto the rolling pin, and continue to roll until the entire crust is wrapped around the pin. If you're using a pastry cloth, you may find it helpful to lift the cloth to help the rolling process get started. Drag the pin over the edge of the pie plate and gently unroll. Roll the top the same way.