Following your piecrust recipe, use a pastry blender to cut the shortening into the flour mixture. Work just until the pieces are the size of small peas.
After all the flour is moistened, use your hands to gently press and form the dough into a ball.
For easy transfer to the pie plate, wrap the pastry circle around the rolling pin.
Use kitchen scissors to trim the excess dough to 1/2 inch beyond the edge of the pie plate.
To create a pretty fluted edge, place a finger against the inside edge of the pastry. Using the thumb and index finger of the other hand, press the pastry around the finger. Continue around the complete circumference of the pie.
If you're baking pastry without a filling, prick the bottom and sides all over with a fork. This will prevent the pastry from shrinking while it bakes.
Next, line the pastry shell with a double layer of regular foil or a single layer of heavy-duty foil. The foil prevents the crust from shrinking or losing its shape while it bakes.