There’s nothing wrong with buying a prepared pie crust, but it’s so easy to make your own, that I urge you to do so whenever possible.
Makes one 9-inch pie crust
2 cups all-purpose flour, plus more for flouring work surface
3⁄4 cup vegetable shortening
1 tablespoon granulated sugar
1 teaspoon fine sea salt
7 tablespoons ice-cold water (if making in the summer, use 6 tablespoons to account for increased humidity affecting the moisture content of the flour)
1. Put the flour, shortening, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle at lowest speed just until the mixture holds together, approximately 30 seconds. (If you don’t have a stand mixer, you can put the ingredients in a bowl and blend with a hand mixer fitted with the blending attachments.) Add 6 tablespoons water, and paddle until absorbed, approximately 30 seconds.
2. Transfer the dough to a piece of plastic wrap and refrigerate for 30 to 60 minutes.
3. Lightly flour a work surface, and roll out the dough in a circle, about 14 inches in diameter and about 1⁄4 inch thick. roll it up onto the rolling pin, and transfer to a 9-inch pie pan, unspooling it over the top. Tap the pan gently on the counter and the dough will fall into place. Put your hands at the 2 o’clock and 10 o’clock positions on the side of the pan, and rotate the pan from just under the lip to cause the excess dough to fall away. (If molded to an aluminum pie pan, the dough can be wrapped in plastic and frozen for up to 2 months. Let thaw to room temperature before filling and baking.)
How to blind bake: If you need to bake the crust with no filling, fill the pie with dry beans or rice, or set another pie pan in the well, invert, and bake on the center rack of an oven preheated to 350°F until the crust is firm and golden, approximately 25 minutes.