I've written about how to make a pie crust before, but here's a slightly easier way to do it. With better pictures.
The crust is rolled out between a folded-over sheet of waxed paper idea (SO much easier, and it means that your rolling pin doesn't get all sticky.) The wax paper idea is from an episode of Good Eats.
2-1/4 c. all-purpose flour
3/4 t salt
1/3 c. shortening
1/3 c. butter, chilled and cut into 1/2 in. pieces
4-8 T ice water
1. Put flour and salt into the bowl of a food processor; pulse once or twice to combine. Add butter and shortening, then pulse until mixture looks like it's somewhere between cornmeal and gravel.
2. Put flour mixture in a bowl. Sprinkle water over flour mixture, 1 tablespoon at a time, tossing with a fork after each addition, until pastry dough is barely moistened. Cover tightly with plastic wrap (pressed around the dough, not just across top of the bowl), and refrigerate for 30-60 minutes. This is usually a good time to prepare whatever filling will go into the pie.
3. Divide dough into slightly uneven halves. Make halves into round balls. The bigger half will be the bottom crust.
4. Tear off a roughly 3 ft. long strip of wax paper. Lay it on clean work surface and lightly flour. Place your bigger dough ball on the left side of the wax paper.
Flatten into a round disc, and fold over the waxed paper.
Roll out the dough, rotating the whole thing, until you have a flat, round disc that touches the edges of the paper. (conveniently, the right size for a pie crust.)
Slowly, carefully, peel off the top layer of wax paper.
Slowly, carefully ease the crust into a pie plate; you should have roughly a 1 in. overhang on all sides.
5. Fill with whatever pie filling you're using.
6. Roll out the smaller half into a slighlty smaller circle, re-using the same sheet of wax paper (you'll need to re-flour). Place on top of filling; fold bottom edge of crust over top edge and pinch together all around the sides. Cut slits in the top to let steam escape.
7. Bake according to pie recipe instructions.