I've always made my pie crusts by hand. I use frozen butter and a cheese grater to get the shards of butter small enough, then cut them into the flour/salt mixture with a knife to get the finer consistency, then add ice water and mix just until it holds together. Wrap in waxed paper and chill at least four hours. I guarantee you will get a flaky, all-purpose crust that will satisfy you.
Well I'll use up the one I froze and start over. I always made my dough by hand and pressed it into the pans, using clumps, working around sides then filling in the bottom, pressing and smoothing with a baggie; but it didn't make good shells and I wanted to learn to roll better. I could do it but hated patching. And I used a pastry cloth which is a pain, I got it clean and it's going to stay clean in a plastic bag. I flour the counter now and it works find. And no pin stocking either.
I won't use lard but I watched my mother in law make pies, rest her soul, made it look so easy. Got her filling ready then made lard crust. Didn't chill and don't know if she used ice water. Her pies rolled out in a perfect circle on the kitchen table with no cracks. I never asked how she made them because I wouldn't use lard and liked Crisco better because that's the way my mom made hers and I don't think she pre-chilled either. But she didn't hurry. Everybody raved about my mom's pies. They have changed Crisco though because of trans fats and it doesn't taste quite the same.
This one I have to make today is more involved than I wanted so I will do it tonight. I hope it's worth it.
I'll see if I can find that book. It seems no two people make their pies exactly alike. Thanks for the help.
I gotta go make myself change the cat box. I hate that chore but it must be done.