You can use your favorite flaky crust recipe, or try mine: Christa's Flaky Pie Crust
- Have your butter or shortening chilled
- Use ICE water instead of room temperature water. If you need to add extra water to get the dough to come together, use only a few drops at a time.
- Measure how big your circle of dough is before transferring it into the pan. Seems like common sense of course, but it is easy to think you have made it large enough when you haven't. You can measure by simply holding the pie tin, upside down, over your circle of dough. Make sure it is a couple of inches larger than the pie pan. I also love those Pastry boards that have pie circles on them so that you can measure while rolling, like this one: Pastry Board
- Transfer the dough into the pie pan using the waxed paper - peel off one side, then place that side into the pan, position it where you want it, then peel off the top layer of waxed paper and ease the dough into the bottom of the pan.