My nemesis, pie crust
I've tried to make my own pie crust about half a dozen times, rarely coming even close to acceptable.
Basically any time I've tried it when I end up with is clumps of over hydrated dough surrounded by nearly dry flour. Any attempt to even this out results in over handling and a tough gluteny dough and letting it sit seems to do little.
Any suggestions as to what I could be doing wrong? I'm trying to make a butter dough.