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Vote for this answer. A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling. The bottom crust is placed in the pie plate and the edges are trimmed. The edges are then crimped to provide the crust with a finished look.
On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork. For a single crust BAKED WITH FILLING, bake according to time and temperature recommended for filling used. For single crust BAKED WITHOUT FILLING, prick bottom and sides thoroughly with a fork. Bake at 425 degrees for 10 to 15 minutes or until brown as desired.