Try, Try, Try Again

I made a second attempt at pie crust dough on the weekend. I used the same recipe as last week, but made some adjustments based on the challenges I encountered.  First I added an additional 2 tbsp of ice cold water when forming the dough to combat dough dryness. And to fight having "too cold" dough, I did not refridgerate it before I rolled it.

I also watched a few how to videos on YouTube so I could get a feel for pie crust dough. The best part of watching these bakers, was they both were very reassuring that 'pie crust dough takes practice' and 'pie crust doesn't have to be perfect'.

Here is how mine rolled out:

The edges kind of broke apart, but with some determination I got it into my pie plate.

The crust had a few cracks, but held up pretty well. The more I practice the better I will get at it.