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Roll biscuit dough to about 1/2-inch thickness to ensure good height. Cut biscuits with a sharp-edged cutter, straight down, without twisting the cutter.
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.
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 knead dough, shape it into a flattened ball. Push it away from you, then fold it toward you. Turn and repeat until it's smooth and elastic, about 5-10 minutes.