I also made some "Pie Crust Mix" for my dad. He likes to bake desserts, but buys pre-made crust because he hasn't mastered a good one. I can't stand the taste of the refrigerated stuff, so I make a bunch of extra mixes when I make a "pat in the pan" pie crust, then gift some to him with the instructions.
Here is the recipe if anyone wants to try it. I've never had a failed crust, and I like that I don't have to pull out the rolling pin:
Pat-in-pan Pie Crust
Ingredients:
1 1/2 c plus 3 tbs all-purpose flour
1 1/2 ts sugar
1/2 t salt
1/2 c vegetable oil
3 tb cold milk
Directions:
Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Dock the surface of the pastry with a fork and bake 15 minutes, checking often, and docking more if needed.
VARIATION: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk.
"Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies - you CAN'T double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie." (Marcia Adams) Cooking from Quilt Country
My opinion... You can make a top pie crust, but it will look messy... I just take handfuls of crust and pat it out in small pieces, then place on top of the pie. I'm not going for looks there, and it bakes up just fine.