This is a quick and easy recipe to make your own pie crust. I usually have homemade dough stored in either my refrigerator or freezer for last-minute dinner items. You can use the dough for savory tarts, fruit pies or the crust for pecan squares just like those I prepared yesterday (I added 3 tablespoons of granulated sugar to the dough to sweeten the dessert a bit).
The proportions are great for a (9-inch) tart mold (I made an artichoke tart). If you don't have one, no worries; you can improvise a free-form galette without requiring any specific kitchen equipment.
For easier readability, I added the recipe in print below. So without further ado, here it is.