Here's a puzzle for you. We're trying to make empanadas, in the spirit of them being a street-food "hand pie" as my husband remembers from Panama. We don't want them to be overly flakey, or too fragile to handle. Is there a technique for making a piecrust that has more "tooth" and holds together better after baking? (We tried using a pizza-type yeast dough, rolled thin, but what we're going for is more in the direction of a piecrust.)

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