le corden bleu master chef cooking clasaes

There are tons of pie crust videos on the food network site, no doubt.

Nothing like experience though. 

There are a few mistakes which are fairly common among people with a little experience.

Keep your shortening as cold as possible through the process. 

You cannot make a really good crust in a food processor. 

If you want a flaky crust you don't want to cut your shortening too fine.  When you cut it in, you want to healthy lumps of shortening -- even a little bigger than peas.  You definitely don't want anything like cornmeal.  When you gather your crust together to rest it, you want to see definite chunks of shortening sticking out of the disk.

If you want a flaky crust use (really good quality) lard -- or at minimum half lard.  Don't be afraid of it, it really does make a better crust than vegetable shortening or butter. 

Here's the biggest beginner's mistake:  People are taught to handle their dough as little as possible.  Well, yes.  But don't be afraid of it.  You can handle it.  

Better if the crust is dry enough that it's still a bit ragged and shedding crumbs when you form that disk that's going in the fridge to rest.  The moisture will spread evenly as the dough rests, you'll be fine.  On the other hand, the dough has to be wet enough to come together almost completely.

Don't roll your dough too thin, and don't lean on it when you use your pin.  That will make it far tougher than a little extra mixing.  Easy does it. 

Enjoy the class!

BDL