Got here too late to help, but next time try this no-fall recipe. It's
cheating, but it works every time:

3 cups flour with 1 tsp salt
1 1/4 cup shortening
1 beaten egg
1 Tbsp distilled white vinegar
4 Tbsp water

Mix flour and salt in large bowl. Cut in shortening. In separate bowl
mix egg, vinegar and water. Drizzle wet mixture into dry mixture,
cutting it in. Gather it in ball and gently squeeze together. Roll out
and fit into pan and proceed with recipe or bake at 425 degrees for 12
minutes.


On Fri, 20 Jul 2007 09:47:43 -0700, want pie >
wrote:

>
>Hello:
>
>I'm a guy who's having trouble with pie crust.
>
>I don't have a lot of experience.
>
>Here's the list of ingredients:
>
>- 2 cups flour sifted with 1 tsp. salt
>- 3/4 cup shortening or 2/3 cup lard
>- 4 to 5 tbsp. ice water
>
>I have tried making this twice, but not with lard.
>
>The dough is mixed as the instructions say then refrigerated for a few
>hours as I prepare other things. Then I try to roll out the crust and
>that's when problems arise. No matter what I roll out on, waxed paper
>or just a wooden board made for pastry, the crust cracks and
>disintegrates, sticks to the rolling pin and/or the paper or board no
>matter how much flour I use.
>
>It's a mess.
>
>Can anyone un-mess me?
>
>Thank you.