I'm making partial crusts today.

for a 10" pie, double crust:

2 2/3 c. flour
1 c. crisco
1 t. salt

Mix the flour and salt.  Cut the crisco into the flour, first with a few knives, then with a pastry thingy.   When it is the right consistancy, put it into a storage bag, and put it in the fridge. 

Tomorrow I will put it back into a bowl, add the right amount of ice water (until it is the right consistancy), roll out my crusts, and ...

Today I am also cutting up my apples, and mixing them with the sugar/flour mixture.  I'll put them in a storage bag, in the fridge.   Then tomorrow when I roll out my crusts, all I'll need to do is dump in the apple mixture.  I tried this a few weeks ago and it worked out beautifully.  It should save me quite a bit of time tomorrow!

I'll do the same for my cherry pie.

I also use a rolling pin cover, and roll it out on a pastry cloth.

2 apple pies, one cherry pie - Bethany is making 2 pumpkin pies to bring over!