I made another apple pie last night and once again I had a mega-crust disaster. This has been an ongoing problem for the last two summers and I've been trying all these different tricks including three different brands of flour and I chill my water and chill the shortening and a bunch of slight variations on how I do it and every time is worse than the time before. Last night for the top crust I was -- purely by force of will -- patting together blobs of "dough" and dropping them onto the apples in the form of a top crust -- but it was a mess. It tasted fine so it's not a big deal but it finally occured to me that maybe I should try a different recipe. Maybe the old Betty Crocker standby was not meant for me.