Jake Trexel wrote:
> When I try to roll out my pie crust, it becomes crumbly even though I use
> flour on the board and rolling pin. The recipe I use is for a one crust 8"
> pie and uses 1 cup of flour, 1/3 cup plus one tablespoon of shortening and
> 1/2 tsp. salt and 2 to 3 tablespoons cold water. It has a good flavor when
> baked, but it is next to impossible to roll out.
> Any suggestions?
>
>


Crumbly usually means too dry. Try an extra Tbsp. of ice water.
for a two crust recipe I always add one or two Tbsp of water more than
the maximum the recipe calls for and I no longer have the crumbling problem.

gloria p