Yikes! In literally a half century of baking I have not struggled like this with a crust since I was in middle school. Normally I refrain from offering negative feedback because life is too short, and I usually blame myself for failures--but this? I honestly feel as though I should serve as a warning to others. I performed all steps as written. In my opinion this dough cannot be handled in a summer time kitchen of 81F. Even with repeated chilling, even with chilled tools and working at top speed... there is just too much butter and too little flour for baked goods in July in Arizona. The ordeal isn't worth all that butter flavor. I will return to a simpler (use less shortening) crust. On the plus side, the filling was quick and easy to make, tasty, and I will do that again. I just felt you should know, this is for cold climate baking.

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