I just put my second ever homemade pie crust in the oven (containing a lemon Shaker pie.) It looks better than my first pie crust, but not by very much! I suspect it will hold together better, but I ain’t counting on it. I’m working from both Baking with Julia and The Pie and Pastry Bible, but this specific crust comes from the second book.
I’ve tried rolling on a floured board. I’ve tried rolling in a plastic bag or between two sheets of wrap. It sucks! At least this time it wasn’t impossible to remove in a pie-sized sheet like last time, think I got the moisture right, but it cracks all over the place, it rolls out little pseudopodia, I couldn’t even get it to roll until a long time after 10 minutes sitting out as per directions, etc. My arms hurt like hell! And when I put the top crust on, it split in two thin places and my pie was already leaking before it even hit the oven.
Is there a secret besides practice?