@Sally PB - above is true. Cold, cold, cold. You might like using a pastry cutter, to cut in the butter by hand - you can control it really well. But, many people use a food processor and metal blade to cut the butter/fat into the flour mix quickly. You then dump the crumbly mix into a bowl to add in the ice cold water. I sometimes cut it in by hand, sometimes use the food processor. But there is a learning curve to getting the moisture level just right as well. Always chill the dough before rolling it out. Often chill it again once in pan.
Although the recipes are typically just fat, flour, and water... I have one pie crust recipe that uses egg in the mix, and another that uses vodka (they give the science behind why the vodka is added, but I’d have to reread it).
Anyway, nothing better than eating your first successful pie crust, browned, flaky, yummy! Good luck for your next time!
I wasn’t happy with my potatoes last year but I’m giving them another try this year, I’m growing in bags. Gurneys won’t even ship to me until 2/5 which is our average last frost date.
Anyway, sorry for the tangent, I’m just enjoying the heck out of having ducks. I was looking at the garlic earlier and I think there was 100% germination so I’ll be ordering a larger amount of seed for this year and dedicating a larger area to it in fall.
