This is a fairly easy thing to do and if you follow the easy tips that follow it will turn out just fine.
First start with a 1/2 recipe of Primary Pie Crust.
Remove it from the fridge where it has been for at least 30 minutes. This 30 minutes is necessary to allow the butter to harden back up, so don’t skimp on it.
Dust your work surface and place the disk of dough in the center, pressing it out a bit with your pin, which has been lightly floured. Roll top to bottom, and then do a quarter turn. Continue in this fashion, turning as needed and sprinkling flour over the dough as needed to keep it from sticking.
Your crust size should be about one inch larger than your plate. Roll the dough partially over your pin and slide it to the pie pan, and then press down carefully to help it form into the dish. Trim off around the edges so they have a uniform overhang of one inch. Then turn under, and flute as desired.
Cover with plastic and return to fridge for another 30 minutes.
Meanwhile heat the oven up to 400°.
Remove the crust from the fridge, and cover with aluminum foil, shiny side down, pressing to conform to the shape of the pan. Then add pie weights (any suitable metal hardware such as nuts and bolts will work fine), banking up the sides. This is necessary to keep the crust from shrinking down the sides and also from puffing up in places.
Place in oven for 20 minutes.
Remove. Remove the foil and weights. Prick all over with a fork. Return to oven for 5-10 minutes or until lightly browned.
Proceed with your recipe as directed.