Once you know these simple tricks,
you'll always have beautiful pie crusts.

If your pastry didn't turn out perfectly, look for one of the following problems (and its solution, too!):

• Add more water, 1 teaspoon at a time
• Toss the flour mixture and water together only until all of the flour mixture is moistened.
• Use less flour when rolling out your pastry.

• Use a pastry blender to cut in the shortening or lard until well mixed and all of the mixture resembles small peas.
• Use less water to moisten the flour mixture.
• Toss the flour mixture and water together only until all of the flour mixture is moistened.
• Use less flour when rolling out your pastry.

• Mix in the water only until evenly moistened.
• Let pastry rest for 5 minutes if it is hard to roll.
• Don't stretch pastry when transferring it.

• Use a dull metal or glass pie plate rather than a shiny metal pan.
• Patch any cracks in the pastry with a pastry scrap before adding the filling.
• Make sure your oven temperature is accurate. If the temperature is too low, the bottom crust won't bake properly.