Alex Rast wrote:
>
> What was your recipe and how did it go awry? This may help us better
> identify what you needed to do.

My recipe is 2 1/2 cps flour, 1/2 cp shortening, 1/2 cp butter, salt,
water. I used whole wheat pastry flour because that was all I could
find. I pulsed the shortening and flour together in a food processor,
and then added the butter and within seconds the whole mass came
together like a lump of putty. This has never happened before. As the
dough was holding together just fine, I rolled it out without adding any
water and blind baked it. It looked okay coming out of the oven but with
the slightest touch, the crust reverted back to it's flour state. I had
a pie plate full of dust.

Thanks for all your comments so far.

Larry