Hi Nolwazi! A hard crust usually means that there was too much water added which is a really hard thing to not do since pie crust can seem dry when you first mix it. One thing I find that helps is to measure my flour and water by weight, mix up the dough, (it may look dry -- that's ok!) wrap it in plastic wrap, and let it rest in the fridge for 20 minutes or so. Any leftover pockets of flour will find any pockets of liquid during that rest, and it will come together very easily after. Hope that helps! Annabelle@KAF

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