Judy, do give this a try; it can be a bit messy when you turn the crumbs out onto parchment, but totally worth it. Remember, too much liquid and too much mixing is what makes a tough crust. And if at first you don't succeed... really, try again. Eventually you'll hit on the exact balance of liquid and flour you need to make the pie crust of your dreams — and in the meantime, your results will still be pretty decent. PJH

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