From our Foolproof Pastry article (http://www.bhg.com/recipes/desserts/pies/foolproof-pastry/):
- Measure your ingredients accurately. Too much flour makes for tough pastry; too much shortening makes it crumble; and too much water makes it tough.
- Stir together the flour and salt, then cut in the shortening until the mixture resembles small peas.
- Add water gradually to the mixture, then gently toss it together just until it's evenly moistened.
- Flour the rolling surface just enough to keep the dough from sticking.
- Roll the pastry to an even thickness. Try not to stretch it as you're transferring it to the pie plate.
- Use the glass pie plate or full metal pie pan so the pastry browns evenly.
- If you're making a double-crust pie, trim the edge of the bottom pastry after you pour in the filling so it doesn't pull the pastry down in to the pie plate.
- Patch any cracks with a pastry scrap before adding the filling. Moisten the underside of the scrap with a little water so it stays in place.
- Check that your oven temperature is accurate. If it is too low, the bottom crust will be soggy.
- To prevent pastry edges from overbrowning, tear off a 12-inch square of foil. Fold it in quarters and cut a quarter circle off the folded corner (about 2 inches from the tip). Unfold the foil and place it on the pie, slightly molding the foil over the edge.
- After baking, cool your pie on a wire rack. Allowing the air to circulate under the pie prevents the crust from becoming soggy.
And here's a recipe for double-crust pie pastry to get you started. http://www.bhg.com/recipe/pies/pastry-for-double-crust-pie/