I love posts about making pie crusts almost as much as about bread baking so I was happy to see this one. Question... I have been having trouble lately with the edges of my pie crust cracking as I roll it out. I seem to have to do a lot more patching of the edges than I ever did before. The dough It doesn't seem dry, but I have reduced the water in my recipe lately because I was concerned that too much water was making my crusts tough. Any guidance about the water to flour ratio I should be following?

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