This is a great recipe, but a little hint. When you are rolling out the pie crust between wax paper, make sure very lightly dampen the counter/surface you are rolling on, then lay your wax paper gently on that. DON'T rub it, then you lay your next peice of wax paper across it, the opposite direction so that the overlapping parts make a square (lay your dough ball onto first wax paper, THEN put the second one on top). When you roll it out, you can use the 'square' as your measurment. If you roll it out as close to the edges as possible, this will fit any size pie pan you have.
My great grandma taught this to me. It's the only recipe I use!