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Roll pastry dough outward from the center and from the center inward with a floured rolling pin. Rotate and repeat until it's 2 inches wider than your pie plate.
To make pie pastries, add liquid to flour-shortening mixture 1 tablespoon at a time. Gently toss with a fork.
Remove pastry from refrigerator 1 hour before rolling or shaping to avoid excess handling.
Pastry dough can be made ahead of time, wrapped tightly in plastic, and refrigerated for up to 2 days.