Over the weekend I made my turkey stock but yesterday was all about pie crust and getting my pumpkin baked off for the pie and my sweet potato baked off for the rolls. If you mash those with a fork while they are still warm your mash will turn out smoother.
6 ounces all-purpose flour
4 ounces unsalted Eurpoean style butter (18% fat)
1 teaspoon sugar
1/8 teaspoon salt
3-4 tablespoons ice water
Combine flour, sugar, salt and cold butter cut into chunks in a bowl. Work the butter into the flour by dragging your thumb in a sideways motion across your fingers forming flat flakes of butter and flour. When it is all worked in, sprinkle the water over the mixture and work it in one tablespoon at a time until the mixture forms a ball. Chill 2-4 hours, roll out and put in your pie tin then chill overnight before baking.
To blind bake your crust, preheat the oven to 425F. Line the crust with foil and fill it with beans or pie weights. Bake 20 minutes, remove the weights and put some sort of shield around the outside edge of the crust, bake another 8 1/2 minutes.
edited to add: prick the crust all over with a fork when you remove your pie weights