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.