Work quickly, this keeps the pastry cool and lessens the gluten development in the flour.
Handle as little as possible. Too much handling makes the pastry greasy.
You can roll the pastry as soon as it is made then rest and chill before baking.
Always chill well, at least an hour before baking.
Role out evenly without pushing down into the pastry.
Get your rolling rhythm by using the rolling pin on the bench before rolling the pastry.
To keep the base crisp when blind baking glaze the hot shell with egg white. This creates a layer between the pastry and the filling allowing the pastry to stay crisp.
