Be sure to use the proportion of fat quoted in the recipe.
Shape the pastry into a round, square or oblong according to your requirements before rolling out.
Right-handed workers should press more heavily with the left hand until even rolling with both hands becomes a habit.
Never stretch the pastry to make it fit a dish as it will shrink away from the edge during cooking.
When lining a pie plate, flan ring, etc, press the pastry firmly against the base to expel the air. If this is not done, the air expands in the heat of the oven and pushes the pastry up through the filling.
Cover the pastry with greaseproof paper when it is sufficiently brown, if the cooking period has to be prolonged until the filling is cooked.