I make the all-butter crust, but I have the same problem with it that I have with a shortening/butter crust--it is crumbly and impossible to roll out. I end up having to pat it into a pan instead of using a rolling pin. I know that additional water (above the amount specified in the recipe) would help, but I have read several times that it is best not to add too much water. What am I doing wrong?

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