I have been using this recipe for several years, but for awhile I have had a difficult time achiving the right coinsistency. Then a bell went off in my head, I realized that like many manufactuers, several engredients labled unhealthy might have been replaced with healthier alternatives and that the recipes might have to be adjusted. Believe it or not, even the brand of any ingredient can make a difference. The flour may be milled finer or the milk may be skim, fat free or whole.
So I have a simple solution to the problem. The recipe that follows will contain the amounts that I used. If your pastry seems too dry, add a few drops of oil or milk or if your pastry is to moist add a little flour very slowly.
When prepared, the oil piecrust pastry reciipe makes a one crust pie or an 8 inch galette. Whereas the proccessor piecrust pastry makes a 2 crust pie or a 10 or 12 inch galette.