Comment by tgv

I occasionally make a pie, and while I had problems getting the dough workable (too tough/crumbly, or too wet/sticky), the taste and texture so far turned out quite nice. It's just butter, castor sugar, flour, baking power and a bit of salt (and a bit of egg when the recipe demands it). However, I can't say I've got a good feeling for it.

So what's your recommendation? Other ingredients? Special tricks? Do you keep lab journals?