After seeing all the pie crusts left on their plates at Thanksgiving dinner, I was/am determined to find a better crust recipe. I gave this recipe a try. I seemed to have added too little water, but couldn't get over how simple the technique is. I was just about to give the dough a toss when I told myself, if I couldn't get into the pie pan, then out it goes (thought it too dry and crumbly). well, it went into the pan, the filling fit, too, and 45 minutes later, it was a beauty...meaning no cracks in the pumpkin pie custard, crust perfectly browned on top as well as bottom. Everyone who ate that pie, gave it a 10. So I'm on my second try, this time using lard rather than shortening and not being too timid to add enough water to avoid being too crumbly. Can't wait to see the results, knowing this to be the perfect go to pie crust recipe and technique. Thank you, thank you.

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