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Spent 5 hours on a simple pie crust and I still don't get what went wrong
Tried making a butter pie crust last Saturday for a friend's birthday and it kept cracking when I rolled it out, so I'd ball it up and start over. Three tries later and about 5 hours gone, I ended up patching the cracks with warm water and it looked rough but tasted fine. Did I just have the butter too cold, or is there some trick to keeping the dough from falling apart when you roll it?
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