Its hard to beat good pie. 20 years ago or so I got Mom to show me how to roll out a crust and when I get in the mood for good pie, I make a good one myself. I've tried a few fancy things and getting creative but when it boils down to it you can't beat a good made from scratch basic apple pie.
Pie recipe is pretty much straight out of my old Better Home and Gardens book I got when we got married. Internet had barely got going back then.
Mom's "cobbler" crust recipe, it makes 3 reg size pie crusts. We never ate biscuit type cobblers growing up, all the women in Mom's family used this recipe and made big [censored] 10x14" pies and called them cobblers.
3 C flour
1 Tsp salt
1 Cup shortening
1 Cup water - I use 7/8 cup ice water. Ice water made by mixing ice/water in 2 cup measuring cup then pouring 7/8 cup off into a 1 cup measuring cup.
When I cook I don't worry about accuracy of measurements, mainly use my hand for tsp, tbsp, etc - pie crust is the exception. I use a stainless 1 cup measuring cup and the backside of a butter knife to level the flour and Crisco. Crisco is packed, flour isn't sifted but I fluff it a bit in the container before scooping.
Mix flour and salt, use a pastry blender to cut in the Crisco til it looks like about crushed granite. Best way I have found to mix in the water is make a well in the middle then dump the water in at once, spread the fingers of one hand and just kind of rake it in until you got a dough. You don't won't to overwork it, but about the time everything looks even put the whole mess in your hands and make a big ball. This takes a little practice. Can't be too sticky or too dry.
Roll that ball lightly into a loaf about the size of a Foster's oil can, cut into separate 3 pieces and make into 3 balls - these are the ones you roll out. Unless you got a calibrated eyeball they'll be a little bit different sized so use the big ones for the bottom crust. I take the ball before I roll it out, rotate in the palms of my hands and work the edges under with the edge of my hands to make it nice and round. Been a while and I forgot to do that on the 1st one, thats' why its so irregular shape. Last one I did looked much better.
Flour the counter top, rub a little flour into your rolling pin the roll it. I roll 6 ways starting in the middle everytime roll. 10, 12, 2, 4, 6, then 8 o'clock. Don't press too hard. Takes a little practice, you'd rather have it too thick than thin because last thing you want to do is wad it back up and start over, then you get a tough crust. Use your pie pan as a guide to how big it needs to be before you stop.
Take that crust and lay it in you pan. I've read where you roll the crust up on your pin and then roll it off in the pie pan so it doesn't tear, best way I have found is to just fold it over on itself a few times about the width of your hand on the counter, then move it the pan and unfold it. Cut the extra that hangs off the outside and use it to patch the holes where you didn't get it right, a little water on it will make it stick if you are particular about that.