Yum I will have to try that butter pie crust recipe. I have always had good luck with the old Crisco recipe. (They now have Trans fat free Crisco) The recipe is below. I roll it right on the counter with flour. I have a granite pastry counter space so it is nice and cool to roll crust on.....I do hate to waste, but I always seem to have to double it because I always seem to have the crust break or split on me, and I found if I just make more to work with I eliminate the problem. When I had little ones in the house, I would just have them make a small pie of their own with the extra crust that I had left over. My daughter still remembers those fun pie making times...

Single Crust

* 1 1/3 level cups All-Purpose Flour
* 1/2 level teaspoon salt
* 1/2 level cup Crisco All-Vegetable Shortening
* 3 tablespoons cold water

Double Crust

* 2 level cups All-Purpose Flour
* 1 level teaspoon salt
* 3/4 level cup Crisco All-Vegetable Shortening
* 5 tablespoons cold water

9-inch Deep Dish Double Crust or Two 10-inch Double Crust

* 2 2/3 cups All-Purpose Flour
* 1 teaspoon salt
* 1 cup Crisco All-Vegetable Shortening
* 7 to 8 tablespoons cold water