These are all beautiful, but they never seem to work out for me. My crust, which always gets rave reviews for taste and flakey texture, has relatively large (visible) globs of fat and an almost-crumbly texture. It is more likely to fall apart than allow itself to be braided. The crusts above look more like sugar cookie dough. Will I have to compromise the flakiness of my crust to get a pretty pie?

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