My problem is that I can only roll the crust at room temperature. It's a disaster if I try to chill it first. I did try chilling the crust once it was in the pan to try to get the benefits to the flour/gluten, but I didn't see any difference. I think flours have changed over the years and that caused my crusts to become tougher. I've been working with that lately and can make better crusts again. I will try your methods and flour to see if they improve my crust. Thank you.

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