want pie wrote:
> Hello:
>
> I'm a guy who's having trouble with pie crust.
>
> I don't have a lot of experience.
>
> Here's the list of ingredients:
>
> - 2 cups flour sifted with 1 tsp. salt
> - 3/4 cup shortening or 2/3 cup lard
> - 4 to 5 tbsp. ice water
>
> I have tried making this twice, but not with lard.
>
> The dough is mixed as the instructions say then refrigerated for a few
> hours as I prepare other things. Then I try to roll out the crust and
> that's when problems arise. No matter what I roll out on, waxed paper
> or just a wooden board made for pastry, the crust cracks and
> disintegrates, sticks to the rolling pin and/or the paper or board no
> matter how much flour I use.
>

I have been baking pies for about 40 years and always use at least
1 Tbsp more water than the crust recipe calls for, otherwise I get
cracking also when I roll out the dough.

gloria p