Norma's right, I got a great tip from the Matzo thread and the video. It helped make my last two pies very crackery, thin and crispy. Lawman tried it and did not have quite the success that I had. He did mention that he was not using a pizza stone. He did not get any bubbles or lamination, but the crust was crispy. I think you need a stone so the contact with the skin and high heat will cause moisture to turn to steam and create bubbles.
I told Lawman that I will have another go at a pie next week. I will use the same procedure as the last two pies. Hopefully I will make a 3rd great pie. But, failure is an option. This is a difficult learning curve, but the results are worth the time and trouble. I'll post my results on the No Fail thread whether it turns out good or bad. This is the place to learn, and the best way to learn is from our mistakes. I've made two years worth of "almost" pies, but finally think I am on the road to success. I've learned so much from others failures and success. Without their help, I would still be eating lousy chain store pies.
