Just a simple, straighforward recipe that doesn't fail on Thanksgiving or any other time.
Yields 3 single crusts
3 cups flour
1/2 teaspoon salt
3/4 cup lard (refridgerator section, usually by sausages, etc.)
3/4 cup butter
1 egg, slightly beaten
1 Tablespoon white vinegar
5 Tablespoons cold water
In large bowl, combine dry ingredients and whisk together. With pastry blender, cut lard and butter into the flour until the fats are about pea sized. In small bowl, whisk together the egg, vinegar and water.
Pour wet ingredients onto flour mixture. Flip flour into the moisture as you turn the bowl, until flour is incorporated. Gently mold into a ball with hands. Prepare a generously floured surface on a large piece of plastic wrap. Divide dough into three equal sections. Roll out each one, sprinkling flour generously as needed so rolling pin won't stick. Roll to a round shape, 1/8 inch thickness. Pick up plastic wrap laying under the crust circle and invert onto pie plate, making sure edges are generously larger that the plate. Press into pie plate, being careful not to stretch. Trim edges to within 1 inch of plate, fold under, press edges together with thumbs and fingers.
Baking varies according to the pie you're making. To bake a single crust alone, let the crust chill in the fridge to help prevent shrinkage, then bake in preheated oven, 375 degrees about 20 minutes. Bake until light golden brown.