I’ve already got an amazing pie crust recipe on here courtesy of my Grandma BUT it’s calibrated to make a large batch of so you can freeze them and have on hand when you need. What if you only need one?
At Easter when I made my Arizona Lemon Pie, I had already run out of crusts and I didn’t have time to make a monster batch so I revised the recipe to make just one crust. Here it is in case you only have time for one crust too!
Single Pie Crust (revised from my Grandma’s Pie Crust recipe)
1 & 1/4 cups flour
1/4 tsp salt
1 TBS sugar
1/3 cups Crisco (I like to use coconut oil)
6-8 TBS ice water
Mix the first three ingredients together and cut in the coconut oil with a pastry blender or fork. Mixture should resemble small pebbles. Gradually add ice water until you can form a ball of dough with your hands (if it becomes too sticky, add a bit more flour).
Roll out dough on cold flat surface and transfer to pie plate. Use as unbaked as is or bake at 350F for 8-10 minutes (or until edges become brown) for a baked pie crust.