I took this recipe from allrecipes- it is called pie crust IV, and I edited to my liking...
"The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely."
1 tablespoon sugar
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
Mix shortening, flour, salt and sugar together with a fork or a pastry blender until very crumbly. ( I used my hands to crumble it lightly) Add as much water as needed to hold together, and mix lightly with a fork. I ended up using about 2/3's of the water recomended
Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork. I did not roll it out- instead I patted it in the pan, and smoothed it with a frosting smoother....
It did the trick- this is the first pie crust I have ever had come out well- it was flaky and light. Now I just need to decide what to fill it with.