"There is absolutely nothing wrong with this pie crust and it is, like all the rest of Alton's recipes, both culinarily well-conceived and scientifically sound, and it is definitely Good Eats. Whatever shortcomings this particular recipe may seem to possess are simply a matter of taste and can be rectified by adjusting the ratio of butter to lard. The basic formula for this recipe is tried and true and has been the foundation of countless pie dough recipes for far longer than any of us have been alive. If it didn't work for you, you fail at pie crust. Instead of flaming Alton, you should probably just GTFO the kitchen. An easy 5 stars to make up for the epic failures who gave it 1...