If you need a pie recipe, check out the Holiday Pies post.
This makes a single crust. Recipe can be doubled.
1 ¼ c. flour, spooned in to measure, then leveled off
¼ tsp. salt
1/3 c. shortening or coconut oil, or 6 T. cold butter, sliced
¼ c. cold water
Combine 3/4 c. of the flour with salt and shortening. Mix with an electric mixer for 30 seconds, until it is a paste and just starts to clump. Add remaining flour, mix in a couple short bursts just til evenly mixed. Sprinkle with water, a fourth at a time, lightly mix until it holds together when you grab a handful. Form into a ball, wrap, and chill 30 minutes. (You can freeze it at this point, too.) Chilling helps gluten relax, re-firm the fat, reduce sticking, and keep from shrinking. Roll out on floured surface, shape, fill, bake. Less handling= less gluten= more tender.
The crust on the left was lined with foil or parchment (either works), then filled with wheat kernels to hold the pastry in place while it baked. The crust on the left WAS the same size before baking- but with nothing to hold it, the sides schlumped down, shrinking the crust. This essentially changed a 9" crust into an 8" crust!
Try a shortbread crust, crumb crust, or cookie crumb crust.
Or skip making a crust, and make this Impossible Pumpkin Pie!