For years, I have had no problem with making pie crust. Lately, when I try to put the crust into the pie plate, it tears apart. Does anyone know why or how to correct this?
A trick to not having to roll pie crust is to get it very cold, and then grate it on the large part of a box grater. Then press it into your pie pan with your fingertips. Chill again, fill and bake it.