problems with ina garten's perfect pie crust recipe?

i've made her recipe many times before, and it's always turned out perfectly, albeit difficult to work with because it's very fragile. however, i've made it twice recently, and the dough didn't come together in the processor very well, and didn't taste as good nor had the crumbliness of previous attempts. the only variable i can think of is the room temperature; it's around 35 degrees Celsius now.

anyone else having this problem?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: