The best pie crust recipe. I always doubt which one to use (Martha used to have a few versions listed in her recipe index), but here is the one that has always worked for me.
Once I was baking with a friend over, we got distracted by our conversation and I forgot to prick the crusts I was blind-baking for a quiche, and didn't do another chill after pressing them into the pans. They weren't useable for that purpose, but they were edible, and we split one down the middle. I don't suggest you do that, but they're beyond good.