Hello, Margaret! We recommend checking out our Flaky, tender pie crust blog article, it sounds like the amount of water in your dough is what might be causing the toughness in your finished crust. Also, you may want to cover the edges of your pie with tinfoil towards the end of the bake to prevent the edges from getting too crispy. You could certainly experiment with reducing the water (we suggest by about a 1/4 cup) in your dough and adding an egg, but our thought with this is that it will be closer to a tart crust and not quite as sturdy. We do have a recipe for pie dough that has a small amount of egg in it that you could use as a reference for your experiment, it is our Nothing in the House Pie Crust recipe. As for the crimping in the photos featured in the article, the bottom crust was crimped along the edges and the ends of the lattice pieces were smoothed and pressed into the bottom crust along the inside of the pie. Happy baking! Morgan@KAF

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