Diana, were you working with the dough at room temperature? I think it's one of the beauties of this melted-butter pastry: it does not require chilling and handles marvelously well at room temp, even in the summer months, when my kitchen is 78 to 80 degrees F. Once, I tried rolling it out a little chilled, and it was too crumbly. This crust also holds its shape well during baking, without the 30 minutes in the freezer that I give other crust-pastries just before baking. With this dough, the crimp I give the crust is in the same shape when the pie comes out of the oven. Having tried this crust for the first time just recently, I'm well and truly loving it by now. When pie-crust is this easy, it's so easy just to whip up a pie any time. Life can't get better than this. ← Yes, I was rolling out the pie crust at room temperature right after mixing. Pehaps the tablespoon of milk I left out because I was using melted butter should have been included. The weather is getting hot and my flour is probably drier. Browniebaker, I did notice that this crust didn't shrink while baking like my other crust sometimes does! I will work with this crust again soon because I am in a pie making mood.