I thought I should get back to you on the results. Worked great! Loved this pie (and did everyone who ate it!). I put 2/3 cup all purpose with 1 2/3 cup guinivere because I was not sure I was experienced enough with something "hard to handle". It still took a careful hand but in the end resulted in a terrific crust. But it was a little too delicate to do the braid decorations that some of the bakealong folks did....I'm a braider so I wanted to do this, but the dough broke too easily. Oh well. The tips on spraying the dough to bring it together just right were super useful....thank you. And the tip to use tapioca in an earlier comment....I tried that...yes! thank you. I assembled my pie the evening before Thanksgiving so I just had to bake it the next day and I think the tapioca layer may have helped to keep the crust from getting soggy overnight in the refrigerator. All in all a great "bakealong".

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