mixing your dough til it looks good might not be the best method. I have found this a good starting point for NP pie dough, using your stand mixer, incorporate all ingredients and mix slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then, mix at a middle speed (3 on a KitchenAid) for 5 minutes, and slow again for 2 minutes. use a timer. remove from mixer and make a large ball then place in a slightly oiled bowl, cover it with a towel or plastic wrap, and let it rise for 1 1/2 - 2 hours, or until double. then squash it down and mix it into a ball again, weigh it out, form into balls, slightly oil them and refrigerate over night in a covered container. bring to room temp for an hour or so before using. dont let them get too warm or they will get very mushy. I have used this method with succes using a 65% hydration.