made my first from scratch pie crust this weekend for a savory entree dish. I followed all the directions and everything seemed to be working ok...but I didn't get it moist enough I guess. It was crumbly rather than flaky, and absorbed all the moisture from the filling...tasted great, but had the dryness of shoofly pie!!! not what I was hoping for...so next time...I 'm guessing I'll get it right in the next two or three tries... It is hard to write a description of the texture and feel of the dough no doubt.