I love making pie crust but it wasn't always easy for me. One tip I've found that keeps the dough moist and makes transferring to pan a breeze it's to roll the crust inbetween two pieces of plastic wrap. Been doing this for years now and have never had the crust to dry or difficult to transfer to pan. Thanks for the tip of mixing shortening first then butter I will try this see if it makes a difference.

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