On Wed, 22 Nov 2006 19:46:28 GMT, Dave Bell
> wrote:

>Anything particular to recommend, for a couple of single-crust, prebaked
>shells, from scratch?
>
>I usually have problems getting 1) the crust to lay flat, regardless of
>pricking and loading with glass "stones", and 2) keeping it from melting
>and slumping down the sides of the pans. Should I chill the dough,
>before and/or after rolling and placing into the (glass) pans?
>
>I was looking at a while series of "never fail" recipes at Cooks.com .
>This looks like what I'm after, but if anyone has a better suggestion, I
>have a few hours before I need to bake them!
>
>Dave
>
>NEVER FAIL PIE CRUST
>
>4 c. flour
>1 tbsp. sugar
>Pinch salt
>1 3/4 c. Crisco
>1/2 c. cold water
>1 egg
>1 tbsp. vinegar
>
>Combine flour, sugar, salt and Crisco. With pastry blender or two
>knives, cut in shortening until mixture resembles coarse crumbs. Combine
>cold water, egg and vinegar; sprinkle over flour mixture little at a
>time until all flour is moistened. With hands, gather dough into a ball.
>Cut in half; roll out.


I like this one from Cook's Illustrated.

Boron

Perfect Pie Crust
by Christopher Kimball

from Cook's Illustrated September/October 1994

The BEST Pie Dough

(9-inch single pie shell)
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
4 tablespoons chilled vegetable shortening
3 to 4 tablespoons ice water

Mix flour, salt and sugar in bowl of food processor fitted with steel
blade. Scatter butter pieces over flour. Cut butter into flour with
five 1-second pulses. Add shortening and continue pulsing until flour
is pale yellow and resembles coarse corn meal, with butter bits no
larger than small peas, about 4 more 1-second pulses. Turn mixture
into medium bowl. Sprinkle 3 tablespoons ice water over mixture. With
blade of a rubber spatula, use folding motion to mix. Press down on
dough with broad side of spatula until dough sticks together, adding
up to 1 tablespoon more ice water if dough will not come together.
Shape dough into ball with your hands, then flatten into a 4-inch-wide
disk. Dust lightly with flour and wrap in plastic. Refrigerate 30
minutes before rolling.

For 10-inch regular or 9-inch deep dish: add 1/4 cup flour and 2
tablespoons butter

For double crust 10-inch or deep dish: 2 1/2 cups flour, 1 teaspoon
salt, 2 tablespoons sugar, 13 tablespoons butter, 7 tablespoons
shortening, 4 to 5 tablespoons ice water