The great pie crust recipe is over. My problem was I was trying to get puff pastry result with biscuit styled recipes. No wander it didn't work. I made the "Good Eats" Individual Chicken Pot Pie with Puff Pastry last night and that is the crust I am looking for. The main difference was using bread flour rather than all purpose. Now I'm curious as to what would happen if I used pastry flour.
You would think after making a recipe that requires over 3 hours to make that I would be done with crusts but when I get in the mood I can really obsess.
Anyway I also found out that this crust should never be refrigerated. It was hard as a rock this morning lol. Live and learn right?