Hi Christine, we appreciate your honest feedback about the crust recipe, as it gives us a chance to improve the baking experiences others might have. This dough can be very difficult to bring together if the flour is measured by scooping the measuring cup right into the bag of flour, which compacts it into the cup. The end result is too much flour gets added and it make a very dry dough that refuses to come together. To ensure there's a proper ratio of butter and sour cream to flour, we recommend either measuring your flour using a scale (1 cup weighs 4 1/4 ounces) or measuring it by fluffing and sprinkling it into the measuring cup, like this. If you're feeling hopeful, you might want to try making it again using this technique and we think you'll have a much easier time! Kye@KAF

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