This is a 6 minute explanation showing how to roll an even and round
pie crust for a 9" pie. Easy! Recipe for pie dough is below.

Pate Brisee (pie dough) Yield = one 9 inch double pie crust
1-1/2 cups all-purpose flour (6 oz.)
1-1/2 cups cake flour (6 oz.) (If you do not have cake flour, you can use 3 cups, minus 2 Tablespoons, of all-purpose flour, and add in 2 Tablespoons cornstarch)
2 tsp. salt
2 tsp. sugar (omit if you want a savory dough)
1/3 cup vegetable shortening, cold (stick in the fridge)
½ pound + 2 oz (2 and ½ sticks) cold butter, cut into 1/2" cubes
1/8 to 1/4 cup cold water
1. Mix both flours, sugar, and salt in a bowl until well blended.
2. Using your hands, rub the shortening into the dry ingredients until it resembles coarse cornmeal.
3. With a pastry cutter or two knives, cut the butter into the flour-shortening mix. Do this until there are pea sized pieces of fat in the flour/sugar. The mixture will still look dry and not very well blended. IT IS VERY IMPORTANT THAT THE BUTTER IS NOT FULLY INCORPORATED INTO THE FLOUR; THERE NEED TO BE SMALL CHUNKS.
Make sure the butter does not soften in this process. If it starts to soften, place the bowl in the the fridge until the butter hardens.
4. Add the water with hand or wooden spoon. Mix in only 1/8 cup of the water into the flour/butter mixture until dough holds together. If the dough looks dry, then add more water. You should see lots of butter strands and pieces when you are done. The dough will also appear more moist and hold together well.
4. Cut the dough in half. Shape each half into a disk about 3/4" high and 6" to 7" round, and wrap well in plastic wrap. Let rest for at least one hour and up to 1 day. Can be frozen as well.
Each half is rolled about 1/8 inch thick into a round to fit a 9 inch pie shell.

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