General Rules On Pie Crust

1) Have Fat and Water Very Cold. Solid vegetable shortening - the sort that comes in a can - may be at room temperature.

2) Chill Dough After Mixing. If you have time, chill it in the refrigerator for 30 minutes. It will be easier to handle, less likely to shrink, and bake up flakier.

3) Use a Hot Oven. High heat explodes solid fat particles (you chill dough to harden the fat). The explosions create steam which lightens and crisps the pastry. At lower oven temperatures, the fat just softens and melts - no explosion, no crisping steam.