Are you using dry measuring cups for dry items and liquid measuring cups for your liquids?

I have tried a ton of crusts for fried pies. On my fried pie recipe I still list store bought because none of the homemade versions I’ve made lately really suit me. For flavor, I’d far and away prefer this one but I can’t guarantee it’s not going to fall apart when you fry it. If you do try it it’s going to make a LOT of pies…maybe 25 or 30 if you used the whole batch of dough? –Rachel

Hey Allen, The first thing we have to troubleshoot is how you’re measuring your flour. Always remember that when you’re measuring flour you need to do it by not scooping into the bag or into the bowl or you will end up with way too much flour in the recipe. Always use a spoon to lift the flour into the cup and then level it off. The next thing to remember is that humidity levels in every home and region of the country are going to vary so that means that giving a set amount of liquid to the flour can be very difficult because no two homes are the same. Pie dough will always look crumbly in the bowl, but test it by squeezing a portion of it with your hand. Does it hold together? If it does then you can likely bring it together the rest of the way on the countertop. If it’s still too crumbly in the bowl, addmonly one tablespoon of water at a time until you can get it to hold together. –Rachel

My problem with pie crust is always the same. I do everything you say, but when it comes to putting it into a ball, the mixture is so dry that it simply will not form a ball. I then react by putting more water in to get a ball. Why does this happen every time I try to make a pie crust