zxcvbob wrote:


> If you think you kneaded and handled the dough too much, freeze the
> crust before you bake it. That seems to make the gluten relax and be
> less tough.

I don't know if overworking the dough has as much to do with gluten as
it does with mixing up the shortening too finely into the flour. When
you manipulate it too much the shortening gets wetter and soaks up
flour. You want to have little chunks of the fat to melt and fry the
dough to give it that nice flakiness.