Hey bakers! Today, I want to share a little secret about nailing the perfect pie crust. It’s all about keeping everything cold. When I worked in a bakery, we always chilled our butter and even the flour. Trust me, it makes all the difference. Also, don’t overwork your dough—handle it just enough to bring it together. That way, you'll get that flaky texture we all love. And if you're feeling adventurous, try adding a bit of vodka or vinegar to the mix. It sounds odd, but it helps with tenderness. Give it a try and let me know how it goes. Happy baking!