Yea, not so pretty. I did trim the edges after I filled it. And looks aren't everything. It took two rounds with the rolling pin to make this baby. I'm sure next time will be better. I mean I know my baking skills are, well frankly, sub-par but I'm trying. At least it tasted good.
Homemade Pie Crust:
1 1/3 cups sifted all purpose flour
1/2 teaspoon salt
1/2 cup crisco
3-4 tablespoons water
Preheat the oven to 425 degrees. Sift the flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.
Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough into a circle about 1 1/2 inches larger than inverted pie plate.
Gently ease dough into the plate. Be careful not to stretch the dough. Trim a 1/2-inch beyond the edge of the plate; fold under to make a double thickness of dough around the rim and flute with your fingers or a fork.
For a single crust baked with filling, bake according to time and temperature recommended for the filling used. For single crust baked without filling, prick bottom and sides thoroughly with a fork to ensure even baking. Bake at 425 degrees for 10-15 minutes or until brown as desired.
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