Vinegar in Re: [Sca-cooks] Tart crusts

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Nick Sasso:
>It really is a Zen sort of thing:  the quest to find the balance and
>know the tools to move the balance to where one wants it.  I just want
>to make a crust that isn't flaky cardboard :o(

As annoying as this will sound, this is where experience comes in.

>   Hot hands, and fingers,
>have made pastry a real challenge for me when I don't want to go to the
>Pilsbury boxed stuff.

Just out of curiosity, do you use ice water?

Adamantius