I've got a never-fail pie crust you make in the food processor using vodka. (Don't worry, the vodka evaporates in the baking process.) Because you don't use much water it is super flaky. If you want it, PM me!

Watson

Thanks, Madame Kelly for explaining the "Galettes." I've seen those, but never tried making one. Thanks for the tip. Might have to try that. But not with pecan pie filling! :-)

I use them all of time for pot pie. Room temp is how I use them . I dont spray my pan..i use my Pampered Chef stone pie pan. Oh, maybe I spray just a little.
sandy