Let's talk about the pie crust for a moment. The recipe for my Perfect Pie Crust yields enough to make two 8-inch or four 6-inch pie crusts. It also uses an egg, so what is one to do if trying to make just one quarter of the recipe to yield one 6-inch pie crust? The answer is quite easy! Omit the egg, divide the remaining ingredients by 1/4, and then proceed with the recipe as directed wth all the remaining ingredients. Should you decide to stock on pie crusts, you can also make the entire recipe as directed, divide it into four balls, roll them all out, and freeze the three remaining pie crusts. I've done this two ways very successfully. First way is to roll the crust out, then roll it up in waxed paper, and store in a tightly sealed ziptop bag. The second option is my favorite if you have freezer space. Roll the dough out, arrange it in the pie pan, flute the crust, and freeze. This way you can go straight to pre-baking it when you want to make your Lemon Meringue Pie. You can also use these homemade frozen pie shells to make pies with crumb topping (no need to thaw or pre-bake). Hopefully that all makes sense, but if you have any further questions, please don't hesitate to leave me a note in the comments.