Bless You! :-) This recipe seems like it should work everytime!...My Husband is from the South and his Mom (since passed) made such wonderful Pies and I would Love to get even close to hers...I think this will do it...As you say, it's all in the handling...

Wish me Luck! :-)

A BIG THANKS...

I used Salted Butter thinking it would give the Crust more taste...

Once Again...THANK YOU ALL for your response to my question...I will take all of your comments into consideraton when attempting my next Pie...Bon Appetite Everyone!

THANK YOU EVERYONE! What you say makes sense...I have only tried to make pie crust a few tmes but never had such a four taste...Here is the recipe I followed from Country Home Magazine:

2 1/2 cups All Purpose Flour
1 cup Butter, cut up
2 tsp Granualated Sugar
1/2 tsp Salt
For Food Processor:
Cover and process with on/off turns until mixtues resembles corneal with a few larger pieces
with processor running quickly add 1/3 cup cold water
stop processor when all water added
scrape sides
process with 2 on/off turns
remove, shape into ball and chill

*I chilled over night and the dough was too hard to roll so I let it soften at room temperature
** I also noticed I baked it for 60 mins thinking it was done when the recipe called for 40 min then remove crust cover and bake an additional 30 mins
***I used flour I have had for several months (sorry, neglected to say that at first :->)

I followed a "Perfect Pie Crust" recipe which called for All Purpose Flour (unsifted) and Butter...The consistencey was OK but it tasted like flour...Help, what did I do wrong?