I always use one of two recipes. I don't know if Tenderflake is available in the US or not, but you can substitute another brand. You don't taste the vinegar once the pastry is baked. This handles well but makes a big batch, you can freeze and use it later though.
Tenderflake's Perfect Pastry
5 1/2 cups all-purpose flour
2 tsp. salt
1 lb. Tenderflake lard
1 tbsp. vinegar
1 egg, lightly beaten
Water
Mix together flour and salt. Cut in lard with pastry blender until mixture resembles coarse oatmeal. In a 1-cup measure, combine vinegar and egg. Add water to make one cup. Gradually stir liquid into flour mixture. Add only enough liquid to make dough cling together. Gather into a ball and make six portions. Each is one shell. Freeze portions separately if not required immediately. Thaw at room temperature to use.
My other favorite recipe is Martha Stewart's Pate Brisee. This uses butter, is really easy to handle and makes a smaller batch of pie crust. Here's a link to the recipe.
http://www.marthastewart.com/pate-brisee-pie-dough?rsc=mprc_A_8
As far as fillings, there are all kinds of pie recipes on the internet and I'm sure the good folks here have lots of suggestions as well. Good Luck!