Show LYNN SAYS to keep your pie crust short have the shortening and water ice cold if possible have your bowl cold too and when handling the crust use your fingers as little as you can to keep the heat from the hands from getting into the dough avoid rolling extra flour into the dough for this makes tough pastry fold the pastry over several times while rolling to help make flaky pastry never stretch the pastry into the pan make it large enough before fitting into pan pie crust should be baked quickly on the lower shelf of the oven to prevent sogginess the intense heat of the oven expands the cold liquid in pastry into steam making the crust rise in flaky layers A |