I finally found a recipe for pie crust that was a breeze - it's from the Baking with Julia cookbook. It has always been so much easier than the recipe my MIL had given me, finally no more tears and tears (weeping and holey pie crust) and while my crusts never looked like anything you'd find in a bakery - they were wonderful. Hilarously crimped but very tasty.
This morning I made the dough, divided it into 3 (it's supposed to make 4 crusts but I give myself room for error) and wrapped them and put them in the frig to chill. After an hour I started on the first one, rolled it out and it stuck to the waxed paper and then tore. I put it back into a flat ball and rolled again, adding a bit more flour to prevent sticking. Same thing happened. Third time I managed to get it rolled out and into the pie dish but it was a near thing.
The other 2 behaved the same way.
It's a humid day and I didn't need very much water when I made the dough.
What do you think happened? Maybe too much water even though it was just a sprinkle - maybe only 2 teaspoons?
Thanks in advance.