Following your piecrust recipe, use a pastry blender to cut the shortening into the flour mixture. Work mixture just until the pieces are the size of small peas. If you overwork the mixture, your pastry may not be flaky.
After all the flour is moistened, use your hands to gently press and form the dough into a ball. For a double-crust piecrust, divide the ball of dough in half.
For easy transfer to the pie plate, wrap the pastry circle around the rolling pin
Transfer the pie filling to the pastry-lined pie plate. If you're making a fruit pie, such as Rosemary Apple Pie (recipe below), make sure you evenly distribute the fruit in the bottom crust.
Use a sharp knife to trim the pastry even with the rim of the pie plate. Trim after adding the filling so it doesn't pull the pastry down into the pie plate.
Roll out the second ball of piecrust dough according to the directions in Step 4. Use a sharp knife to cut slits near the center of the top pastry to allow steam to escape during baking.
Wrap the top pastry around the rolling pin and unroll onto the filled pie, being careful not to stretch the pastry.
Use kitchen scissors to trim the edge of the top pastry 1/2 inch beyond the rim of the pie plate.
Lift the bottom pastry edge away from the pie plate and fold the extra top pastry under it.