1. Chill the ingredients. It makes the dough flakier.
2. Chill before rolling. Refregirate the dough for at least an hour or overnight. Remove from the refrigerator, and let it stand until just softened. Do not let the dough to get too soft. It should be soft enough to roll, but cold and firm.
3. Cutting in butter. It is easy to incorporate the butter by hand. First, cut very cold butter into little pieces. Then, add the bits to the dry ingredients, and use two knives or pastry blender to cut them until they are the size of peas.
4. Pat the dough into the shape called for in your recipe. Then, to preserve the dough’s shaped and to prevent cracks from forming, press around the edge of the dough with your thumb, making distinct indentations around the perimeter.
5. Before you begin rolling, press out the dough. Place hands on the rolling pin about an inch from either side of the dough’s edge. Press down until your knuckles touch the work surface. Start at the center, and make indentation all over, until the dough is an even thickness.
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