I didn't use the vinegar as suggested on the other thread, just because I forgot... but I used the standard Betty Crocker BookCook recipe. Do a search on pie crust and you should get the other thread where we discussed this before.
Double Crust
2 Cups all-purpose flour
1 tsp salt
2/3 cup shortening or lard
6-7 TBSP cold water.
In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tbsp of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. I put mine in the refrigerator at this point for at least an hour or over night.
Divide dough in half. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Prick if unfilled. Bake in a 450 degree oven for 10-12 minutes.
I think I would let it bake a longer time, next time. But for my pecan pie it was just perfect!