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and missing utensils…but waiting for the pie to cool. Ugh, its excruciating. We could only wait 30 minutes before sampling a small slice between five people as a teaser. I made a batch of this crust and tried it on two pumpkin pies with identical results. Butter overflowed out of the crust (used a pan to catch it the second time around after setting off the smoke detectors in the first round.) Perhaps due to all the excess butter oozing into the filling, it took 50% longer than usual to get the filling completely cooked, leaving the crust unchewable . Anyone have any ideas? Most recipes for pie crusts call for half this much fat. I couldn’t believe that there was such a buzz about pie crust. I am having such a great time reading all of it. It has inspired me to bake a pie, the first in about 40 years. The past 2 years have been a devestation for me to say the least and this pie is about to start a journey towards the light at the end of the tunnel. Thank you. Great recipe, great crust. My mom uses the never fail pie crust and it is perfect but mine Amazing mandala nurse heart all over print rompersalways fails. Needed a new recipe and this one is perfect every time. I still use a food processor to make my crusts, but to avoid making the pieces of butter too small I freeze it solid first. They’re like little rocks, and by the time I add my water and start to pull it all together they’re the perfect size. Not one to put pressure on myself, but I
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