I've been working on pie dough for a few months now and I'm beginning to get the hang of it. Recently I checked Julia Child's pate brisee recipe from MTAOFC and it seems that her recipe calls for nearly twice as much liquid as other recipes I've tried - 1/2 cup (8 TB) per 2 cups of flour. I've been using roughly 5 TB per 2 1/2 cups of flour.
I can't imagine second guessing Julia, but this amount of liquid seems like too much. Has anyone else found this to be the case? Or should I just charge ahead and trust Julia? I'd hate to go to the trouble if the dough will turn out soggy and difficult.