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Measure pastry ingredients carefully. Too much liquid makes dough soggy, too much flour makes dough tough, and too much shortening makes dough greasy and crumbly.
Remove pastry from refrigerator 1 hour before rolling or shaping to avoid excess handling.
Chill pastry, covered, for up to 12 hours. This makes it easier to handle and keeps it from shrinking during baking.
To quickly bring eggs to room temperature, dip them in a bowl of warm water. Cut butter into small chunks and let stand at room temperature 15 minutes to soften.