I love pie, especially cherry pie. But my husband only likes pudding pie, so that's what we make! The directions to make putting pie are on the back of the pudding box, but here's the recipe for the pie crust!
1 C Flour
1/2 tsp salt
1/3 C shortening
3-4 Tbsp water
Mix flour, salt, and shortening. Add in 3 Tbsp of water, and cut ingredients together with pastry cutter (I always just use two forks, seems to work easier). If the mixer is to dry, and isn't holding form, add the last Tbsp of water.
Roll dough out on a floured surface, and place in a prepared pie dish. Cut excess dough away from the edges.
Bake for 8-10 minutes at 475 degrees, or until golden brown.
For pudding pie, poke holes in the crust before baking.
This is a pretty versatile recipe, if you double it you can use it for pot pie in a casserole dish. Just line your dish with crust dough, add your filling, and use the left over dough for the top. Make sure you cut a few holes in the top to vent it. You don't have to precook the crust for pot pie.