Brilliant! This worked perfectly with Ruhlman's 3:2:1 ratio. As I use lard, it's easy to work out the liquid needed: it's simply 20% of the weight of the pie crumbs! For my single-crust pie I used 300 g pie crumbs and 60 g liquid (a little egg white, a splash of vinegar, and water - no vodka, I have better uses for that). It came together quickly, rolled out beautifully, and was as flaky as yours (image-wise). This method truly supports the old adage, "easy as pie".

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