Ward Abbott wrote:

> Refrigerated pie crusts by Pillsbury, usually by the eggs....is a fine
> pie crust. Just unfold and fill. Your pie will be just fine.

I've used those before and they're good. But I'm trying to make my
own.

> Here is my crust that is from The Pastry Bible by Birnimbaum.
> Excellent crust.

Okay, I'll give that a try, but is the problem the recipe or my
technique? I think it's bad technique. I just can't get the board,
flour, pastry and rolling pin to work together.

Thanks for the tips.

Norvin wrote:

> I have very good success with crust as describe at the below site,
> http://www.foodnetwork.com/food/reci..._26272,00.html

Y'know, I looked at that and the bean thing sounds pretty strange to
me. However, doing the rolling inside of a plastic bag sounds
interesting. I have a box of 12"x15" storage bags and I'll give that a
try.

Thanks to both of you, Ward Abbott and Norvin, for your help.