Deliciously Thin, Rip-Free Pie Crust

Have you ever had the urge to make a deliciouslythin pie crust but haven't been able to do so without ripping it? I've been there and done that, and I have a trick for a beautiful,rip-free pie crust!
Everyone has different taste when it gees to pie crust. Some like a little fruit with their crust, others prefer just enough crust to hold the filling together. For some, it may depend on what the crust is for. If you are making a savory quiche, then a thin crust would most likely be preferable.
But this creates a dilemma for some people. It is difficult to roll a crust quite thinly and then transfer it into the pie pan without ripping it. So what is the solution?
First, follow this yummy recipe in making your pie dough:

1 to 1 1/4 c white flour (Start with one cup. If necessary,add more later to get the right consistency.)
1/2t salt
1 T sugar (omit for savory recipes)
6 T butter
4 T shortening3-4 T ice water

Mix flour, salt, and sugar together in a large bowl. Cut butter into 1/2 inch pieces and scatter in flour. Cut in using a pastry blender. Add shortening and cut in until thebutter bits are no larger than peas. Don't own a pastry blender? Click here! Sprinkle 3 tablespoons of ice water over mixture, then fold and press together with a wooden spoon or rubber spatula. You want to be able to gather it into a ball that is not very sticky. If necessary, add more flour or water to obtain desired consistency. Shape dough into a ball. Remember that the more you handle the dough, the more difficult it will begee to work with it.

Now you are ready to begin rolling!
To roll out the crust, cover your hands with flour and patthe ballof doughinto a disk shape. Sprinkle your work surface with flour and place the dough on it. Now, take your wooden rolling pin, rub flower on it, and begin rolling gently but firmly from the center of the dough out to each edge in turn. Never go from one end of the ball to another--always begin in the center. Click here to find a good rolling pin.
Throughout this process, make sure that you keep enough flour on the rolling pin to avoid the dough sticking to it. That is an easy way for a rip to occur!
Continue rolling in this manner, it will gradually stretch the dough in all directions. If a crack begins to form, stop rolling and pinch it together. Roll more gently in that area.
When you have rolled your pie crust to your desired thickness, set the rolling pin on one edge of the crust and gently pick up the edge of the crust andwrap it lightly around the rollingpin, so that it is draped loosely around it. Place it over your pie pan and unroll the crust, then press it into the pan and finish the edges as you normally would. Ta da! If your dough was the proper consitancy and you rolled gently, you have a perfectly formed, thin pie crust! Congratulations.