Can anyone help me determine the cause of my hard crust? I have been making pie crusts for 40 YEARS!!!!!!! Some have turned out better than others, but never did I have the disaster I had this Thanksgiving. The only thing different was the brand of flour I used. Could my problem have been the flour? I used the Kroger Organic Brand (Simple Truth) All Purpose Unbleached Flour. I usually buy King Author, but they were out of the organic, so I chose this one. As always the butter and water were cold. As always I mixed the flour and salt and then used a pastry blender to combine this with the cold, diced pieces of butter. Once I had the mealy look, I added one Tablespoon of cold water at a time. Right away something didn't seem right. The dough seemed so stretchy and dry. I ended up throwing the first batch out. For the second and third batches I added more water. It seemed better than the first batch. The dough rolled out well, but when baked, I had three pies that you could not cut through. The top crust had an almost rubbery and stretchy texture as you tried to cut through, and the bottom crusts were oh so hard!!! (NO SOGGY CRUSTS TO WORRY ABOUT) What a disappointment it was. Everyone always looks forward to my holiday pies, but there were no accolades this year. Like I said, I have been making pies for 40 years and never, ever had this kind of problem. Somehow I think it is the flour since that is the only thing different in preparing my recipe. I also used Costco butter, but I do believe I have used it before. If anyone has a clue, I would appreciate hearing your thoughts. I surely don't want to meet this fate again. Thanks for any help!!