We think your baker's instincts are dead-on, Erik — over-working the dough is likely the culprit. One resource that may give some helpful visuals is our blog article: Flaky, Tender Pie Crust. It gives you a great technique of mixing dough minimally using parchment paper. The less you can handle your dough, the lighter and flakier your finished crusts will be. Annabelle@KAF

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