Just one more thing - if you're making a pastry crust from flour, water and butter, you want to make sure that the butter and water are as cold as possible. I keep my butter for pastry making in the freezer, and use it frozen. If you have a food processor, making a crust is a snap - use all regular flour or half regular flour and half pastry flour (no bread flour, due to the gluten content), add a bit of salt, cut your frozen butter into pieces, add to the flour and salt, and process in pulses until the bits are all incorporated and the mixture resembles cornmeal. Then add cold water (ice water or water from the fridge) in as small a quantity as possible JUST until the dough holds together (test it with your hand; do not wait until it forms a ball in the food processor, or else you will have added too much liquid. Very important: Do not overwork the dough at this stage. Form into a ball, flatten, cover and refrigerate until use.