Pie crust dough is made by cutting shortening into lightly salted flour, adding water and forming the dough into balls. (See Back to Basics, Aug 17.) it can then be rolled out immediately or chilled up to two days before rolling.
Some cooks claim that even half an hour's chilling tenderizes the dough, making it easier to handle, and helps minimize shrinkage during baking; others believe that chilling makes little difference. In any case, dough that has been chilled for an extended period should be removed from the refrigerator about an hour before being shaped so that it reaches room temperature.
We recommend putting the dough on a smooth surface covered with a pastry cloth and rolling it out with a revolving pin in a stockinette (or stocking) cover. However, other types of rolling pins and plain surfaces, like a board or marble slab or Formica countertop may be used. Working quickly in a cool area will help keep the pastry dough tender and flaky.
Flour the work surface and the rolling pin, rubbing flour well into both. Use enough to keep the pastry from sticking, but be careful not to apply so much that it gets incorporated into the dough, or the pastry will become tough.