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@Mrfunkedude If I'm making a sweet pie, I'll use hard apple cider or apple brandy in the crust. Whatever you do, start with really cold ingredients (you want that butter or shortening or lard just this side of frozen), and add the least amount of liquid you can, to get it to just barely hold together. Also, before you roll it out, wrap it in plastic wrap and let it sit in the fridge until it's learned its lesson. Often, I'll make the crust the night before, and roll it out in the morning.