So I had to make a pie crust. From scratch.
Oh, but it's been a long time since I've made pie crust and an even a longer time since I've made shortening crust. I bet I was still living with my parents. What other way is there to make pie crusts? You can make an oil crust, but that has to sit in the freezer to think about itself before you roll it out, and I didn't have the time.
I also didn't have enough vegetable shortening. Fortunately, there's always butter. Other than the usual problem of having trouble getting the darn thing up off the counter when I rolled it out (am I just not using enough flour?), the crust turned out very, very well.
Gentle readers, how do you keep your pie crusts from sticking to the counter?