THANK YOU! I'm 59 years old and I love to cook and bake, but have never been able to produce a tender pie crust. I've always had problems incorporating the water into any recipe I've tried. I was just about to resort to buying a food processor (just for pie crust) when I saw your blog post. Your technique worked perfectly! I don't bother with spraying the dough with water after removing it from the bowl, which probably means I'm adding too much water, but I'll continue to experiment with that. I made my first tender crust last weekend and my second one is resting in the fridge for pie today!

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