Roll pastry on a lightly floured surface and place in 9-inch pie plate. Prick bottom and sides of pastry with a fork. Bake for 3-5 minutes and remove from oven. Cool.
Lower oven temperature to 350 degrees.
Combine butter and sugar in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool 5 minutes. Stir in eggs and next five ingredients. Pour into prepared pastry shell. Bake for 30 minutes or until pie is set.
To make a perfect pie crust:
Mix flour and salt. With a pastry blender, cut shortening into flour until pieces are the size of small peas. Sprinkle in water. Stir dough with a fork until mixture barely comes together - too much stirring makes a tough crust! Lightly flour board or wax paper. Turn dough onto board and flatten slightly. With a lightly floured rolling pin, roll from the center to outside in all four directions. Lift rolling pin as you get to the edge of dough. Roll until 1 inch larger than pie pan. If baking unfilled, prick pastry well with a fork.
Bake at 450 degrees for 8-10 minutes (unless otherwise directed in your pie recipe).
Notes
This pie crust recipe is rather different than most pie crust recipes by which people swear. Aside from using shortening instead of butter, it does not call for any time to chill. The key here is DO NOT overwork your crust and DO practice. The perfect pie crust is something that takes practice, so keep at it and don't get discouraged.From Southern Living 1987 Annual Recipes