It takes a bit of practice to make a pie crust, just as it does to hit a tennis ball. Take a cool Saturday morning and make several batches, testing them by cutting off a strip and baking it, until you come up with the one of your dreams. Note on your recipe what you like, then write your own recipe. The size you cut fat into whether you use shortening or butter can both make a difference. Remember, however, that different flours absorb water differently, and flours absorb water differently according to the weather, so your crust will be different in measure each time—you need to learn the feel.
Tip
If you want a browner crust, use butter or margarine. If you want a less brown crust, use vegetable shortening.
