I did not care for this recipe. If you want to give it a try (and I wish I hadn't), here are some suggestions:
First, decrease the salt by half or more. It is virtually inedible as is!
Second, do not use the liquid called for...only a few tablespoons are needed to make a (greasy) ball of dough that holds together.
Third, if you refrigerate (and you should) then shape it into a disc, not a ball, or it will crack so badly when you roll it out, that it will take alot of time to patch. (It is easy to patch).
This dough is not easy to work; it tears and crumbles easily. Sadly, it is actually worse to bake with than to roll. For pre-baked crusts, it is not sturdy enough to keep it's shape as it bakes and will slump back into the pie plate, like a pair of old socks that have lost their elastic. Even browned, the crust retains this odd, soft texture and though flaky, it has an unpleasant "raw" feeling in your mouth. If used as a crust for a baking pie, the rim will have the same soft, slouchy character and the bottom and sides will not set well enough to hold together when you serve the pie. Also, forget crimping or twisting or any other decorative touches to your edges, as they will disappear as the heat breaks the dough down into a near liquid mass as it cooks.
I bake several pies a week and like to try new pastry recipes from time to time and I was looking forward to making "the best pie crust ever". The search continues.
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I did not care for this recipe. If you want to give it a try (and I wish I hadn't), here are...