used the recipe from Virginia Schuett's cookbook called Favorite Pie Crust. There was an article in Southern Living about a good way to mix pie crust and I tried it with this recipe and it turned out good (very flaky). The only substitutions that I made to the recipe was 1/3 cup butter and 1/3 cup shortening instead of all shortening. After you cut the shortening and butter into the dry ingredients, mound the dry ingredients on one side of the bowl. Drizzle a little bit of the liquid into the bottom of the bowl and fork some of the dry ingredients into the liquid until it is moist and move the moist ingredients to the other side of the bowl. Continue until all the dry ingredients are moist and then using your hands gather the dough into a ball and flatten. Wrap in plastic wrap and refrigerate at least one hour before rolling it. The moistening method allows the pockets of shortening to stay intact making the crust flaky.
We use 3/4 Cup CamBrooke Foods Baking Mix, 2 Tbsp. Powdered Sugar & 3Tbsp. Soft Margarine. Mix crust ingredients with a fork and press intogreased 9" pie plate. Bake crust at 350º until golden brown for 10-14minutes. Cool crust 10-15 minutes before filling. If baking somethinglike pumpkin pie, you can fill it without baking first.
I did some of my own research last night as well. There is a recipe for grahm cracker crust in Apples to Zucchini too.