The thing about pie crust is that you have to keep the butter cold as you work the dough.  Cold butter creates the flakes and pockets in crust that are so incredibly delicious.  That means that you must be prepared--by lining up your ingredients and understanding the steps ahead of time, you must be patient enough to pop the dough into the freezer if the butter starts to melt under the warmth of your hands as you work the dough, and you must be able to work as quickly as is necessary when you roll out the final circle of crust.  That’s my third maxim: be able to work quickly as needed.  It takes a few practice pie crusts before you can  make a really good one, but I’m getting there.  My other hobby requires a set of skills that need to be practiced too.

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