Hellobee Boards

Hummmm. I wonder where you're going wrong? What fat do you use? Oil? Shortening? Butter? Do you have a pastry blender (helps to cut fat into flour without over mixing)? Refrigerate before you roll your dough? Maybe you're not adding enough ice water?

I fail so hard at pastry it's just not worth trying. My MIL spent an entire day making tourtiere with me one day and taught me her pastry recipe, it is super easy and when she was helping I did okay, but still, I stink. Baking is too fussy, I prefer cooking.

Maybe you aren't working the dough enough? Kneading it allows the gluten to form which binds the flour and fat together. Of course, over kneading it makes the crust too tough. Pastry is so fickle!

Good luck! I just made a pie crust for dessert tomorrow - hopefully it's tasty because I tried a new recipe.

I've had great luck with Smitten Kitchen's tart/pie crust recipes!

Your pie crust is most likely crumbling because there isn't enough gluten development. Do you follow the recipe exactly? I find that it's hard to do with pie crusts...i will add more water if it's too dry/crackly.