The "perfect" pie crust is crisp and buttery, with a flaky texture. Overworking the crust, handling too much, using butter or water that isn't cold enough...too much water or not enough, all can cause problems in the crust. For this recipe, accurately measure the ingredients and when it comes to adding the ice-cold water, do so while listening and watching the processor bowl. When the dough forms a ball you will be able to hear and see it, a sign to to stop adding the water and that the dough is ready.
Another key is to make sure the dough is chilled before starting to roll out the dough. And when rolling, do not press down on the rolling pin. Be gentle and allow the pin do most of the work
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