Homemade pie crust can be very difficult to get right. There are a lot of important steps. First, making sure the ingredients are in the right measure. Measuring by weight for many of the ingredients is a more reliable method. Then there is the working of the ingredients. Overworking the ingredients makes for a tough crust...don't do it. And then the chilling and the resting. It is important to allow the crust to rest/chill thoroughly before rolling
out and baking. And, for blind baking for a cream or curd filled pie (e.g. lemon meringue, banana cream, etc.), use pie weights or uncooked rice or beans on top of a foil sheet are essential
The recipe is for one (1) 9" pie crust. If making a covered pie (e.g. apple, cherry, etc) you will need to make 2 crusts...but make them separately or split the dough evenly before chilling.
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