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messing-with-the-butter part is minimized. It takes me 10 seconds to get the butter to the perfect size. Here I discuss making pie crust(for my first lemon meringue pie – yum!). I, too, prefer all butter crusts! I went with Melissa Clark’s Nov.’06 recipe from the New York Times. I use frozen butter and the large holes on a box grater — maybe a little more work (though same number of dishes!), but it makes great, flaky crust every time. After much studying your Pie 101 tutorial, I made a pie crust. the first ever since i have a phobia of all things baking and sugar. I don’t own a pastry cutter nor a rolling pin so i rolled out my crust with a cold can of Coke and I am not ashamed to admit it. Alright, I just put my pie dough in the fridge, but I’m a little wary. It seemed like, even after a total of just over 3/4c of water , the dough The hottest product kayak mandala version all over printed romperswas still quite crumbly– when I divided it to put in the plastic warp, it left a lot of powdery stuff in the bottom of the bowl. I just scooped this out and shoved it hastily into the plastic, but I’m nervous about what will happen tomorrow when I roll out my circles. Was yours very crumbly, or is it just the Scottish water? We’ll see, I guess. Also, like the other commenter said, please say a word or two about transferring the rolled-out dough to the pie or tart pan

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