Weddingbee boards

Crust is crust. Pie crust isn't sweet so you can just use that. There are a lot of recipes out there but basically you just need flour, fat (butter, crisco, or lard), and ice cold water with a pinch of salt. Do make just a bottom crust, my recipe is: 

1 1/4 c flour

1/2 c fat (i prefer butter flavored crisco. if you use butter make sure it is not TOO soft)

1/4 tsp salt

4-6 tbspn ice cold water

Put the flour and salt in a bowl, Cut in the fat (use a pastry cutter or 2 knives) until it resembles small pebbles/peas (don't overmix!). Add the water 1 tbspn at a time and mix. You want juuuuuuust enough to make it come together. Not so much it is sticky. Once you can form it into a ball, flatten it into a round disk and wrap in seran wrap. Refrigerate for 30 min then roll out. Double recipe for a double crust pie. 

I mix by hand. Also I think the consistency of the crust really depends on the proportion of butter and milk/water ( I use milk instead of water)  some crust are more flaky whilst others are more crumbly. The less water you add the less crumbly it will be

@KatNYC2011: hand mix, in my opinion, because you're trying hard not to over-mix. You want to keep small chunks of fat because they are what make the crust flaky. As does the water/milk content. That is why you want to break the fat up not so it is smooth but rather in small chunks, and use juuuuuuust enough liquid to get the dough to hold together. When you form it into a ball you should definitely see a varied texture, it shouldn't be one homogenized mix of everything you should see butter bits. lol

@KatNYC2011: yep I've totally done that. Also, make sure you flour the surfaces you're rolling on so the crust doesn't stick.