The first thing you should know about making piecrust is to avoid overmixing or overworking the dough -- it can make it tough, not flaky and tender. With that in mind, here's how:

 

1. Using a pastry blender, cut the shortening or butter into the flour until all of the pieces are about the size of a pea.

2. Sprinkle cold water, 1 tablespoon at a time, over the flour mixture, tossing the mixture with a fork to mix.

3. After the flour is just moistened, gently press and form the dough into a ball. To get your piecrust into an even thickness, start by flattening the ball of dough slightly and place it on a lightly floured surface. Then begin rolling from the center of the dough ball to the edges, rolling forward and backward in all directions.

 

4. Once the dough is rolled into a 12-inch circle, wrap it around the rolling pin to transfer it to the pie plate.

5. Gently ease the pastry into the pie plate, being careful not to stretch the dough.

6. Lightly press the circle over the bottom and sides of the pie plate. Using kitchen scissors, trim the excess dough to 1/2 inch beyond the edge of the plate.

7. For a single-crust pie (such as pumpkin), fold the edges of extra pastry under along the edges of the pie plate.

8. Crimp the edges of the pastry. An easy way is to press the thumb of one hand against two fingers of the other hand.

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