The amounts vary depending on the size of your pie. If you are making two pies, you can double the amounts if you have a big enough bowl.
8-INCH OR 9-INCH TWO CRUST PIE
2 c flour
1 tsp salt
2/3 c + 2 Tbsp [3/4 c] shortening
4 - 5 [4 - 8] Tbsp ice cold water*
10-INCH TWO CRUST PIE
2 2/3 c flour
1 tsp salt
1 c shortening
7 - 8 [6 -10] Tbsp ice cold water*
8-INCH OR 9-INCH ONE CRUST PIE
1 c flour
1/3 c + 1 Tbsp shortening
2 - 3 [2 - 4] Tbsp ice cold water*
10-INCH ONE CRUST PIE
1 1/3 c flour
1/2 tsp salt
1/2 c shortening
3 - 4 [3 - 5] Tbsp ice cold water*
*Hint: The Cooks Illustrated folks figured out that using half water and half cold vodka makes the dough much easier to work with. The vodka doesn't change the flavor and the alcohol cooks off so no worries!
Measure flour and salt into a large bowl. Whisk to mix.
Cut in the shortening with a pastry blender until mixture is the size of small peas.
Sprinkle in water, 1 tablespoon at a time, mixing with a fork until all the flour is moistened and dough almost cleans side of bowl. (1 to 2 tsp water can be added if needed.)
Gather dough into ball; shape into flattened round(s) and wrap in wax paper. Chill for a little bit (not critical unless it's hot in the kitchen). Don't overchill the dough.
Sprinkle some flour on a good-sized piece of wax paper, then roll out one piece of dough two inches larger than pie pan. Do not overwork the crust.
I find it best to start rolling in the middle of the round, and roll outwards. Have a firm, yet light touch. Although some bakers say to never flip the crust over, I always turn the crust over once it gets to almost salad plate size. Just sprinkle the top with flour, use the wax paper to help wrap it around the rolling pin, then turn it over carefully. I find this helps prevent the dough from sticking to the wax paper.
Using the wax paper to help, wrap the crust around the rolling pin, and then put the crust into the pie pan, easing it into place.
For a two-crust pie, turn desired filling into pastry-lined plan. Trim overhanging edge of pastry about 1/2" from rim of pan.
Roll out the second round of dough, and place it gently over the filling. Trim overhanging edge of pastry about an inch from rim of pan. Fold and roll top edge under the lower edge, pressing on rim to seal. Either flute or use a fork to seal the edges together.
Follow instructions for baking pie.
For an unfilled pie crust, trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastery under, even with pan; flute. Prick bottom and side thoroughly with fork. Bake at 475° for 8 to 10 minutes.