No need to be ashamed! You can get the pie dough too wet, thus hydrating the gluten and making it too stretchy. The butter needs to stay in cool pieces so the water in it turns to steam in the oven, creating those little flaky pockets. If you roll and reroll the dough, the butter will get smushed into the flour, and won't make those pockets anymore. Too much rolling will also make the gluten develop in the dough, creating a tough final product. Try rolling the dough out in a pie bag or between two pieces of plastic wrap to minimize the handling. Happy baking- and give the Hotline a call for some more assistance. Happy baking! Laurie@KAF

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