The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough. We recommend using a pastry blender and making pie crust by hand. Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not.Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with. Don’t stress and remember it doesn’t have to be perfect.
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