I decided to try homemade pie crust two years ago. My first pie out of the gate was a smashing success. Crusts after that were awful. I've grown to be a fan of America's Test Kitchen and my crusts have improved with some predictability since I learned about the vodka trick that helps prevent the gluten bonds but lets me, the slob, get a wetter dough! The last frontier for me and pie crust is my angst over butter vs. shortening (I am too pragmatic to consider lard!). Thanks for sharing!

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