Knead your yeast-leavened bread dough until it springs back when poked with a finger. Usually this is after 12 to 15 minutes of kneading. Don't worry, it's not possible to overwork the gluten by hand-kneading.
One of the many tricks to mastering pie crusts is keeping your ingredients cool so the fat doesn't melt before the crust hits the oven. When the fat melts, the crust turns out tough and mealy instead of light and flaky. Use ice water (without the cubes) and keep your flour and bowls in the refrigerator beforehand to keep things as cool as possible.