Pie crust has been my nemesis for years. I've tried all the tricks - ice cold butter, grated - lard - shortening - ice water - you name it, I've tried it. My pie crusts were tough and almost inedible no matter how lightly I tried to treat the dough. A couple of months ago I watched one of Canada's premier bakers offer her take on successful pastry. It's revolutionary. Anna Olsen is a genius! She mixes a small amount of vegetable oil into the flour before cutting in the butter. I was skeptical given my past attempts at pastry, but it works. Success! Hooray!
My most recent pastry bake was a Peach Cherry Galette. Pastry rolled to an approximate 16 inch circle, topped with peeled and cut peaches, pitted cherries, 1/2 cup sugar and 1/4 cup flour, leaving a wide border for folding in. Brush the crust with milk and sprinkle with sugar. Bake at 375 degrees until the pastry is golden and the filling bubbly - 45-60 minutes. Towards the end of the baking I sprinkled some leftover almond praline over the fruit.
There will be more pies in the future and I think my husband will be quite happy about that!
Edited to add: I've lived in a few different countries and found that flour differs considerably. The quantity of ingredients that Anna provides work well in Canada.
Have a most wonderful day!