Recipe(tried): Pie Crust help for dori

Check your recipe source for an error. If your recipe is intended to produce a traditional pie pastry that is rolled out on a floured surface, 1 tablespoon of water isn't nearly enough to hold it together. The pastry recipe I use contains 2 cups of flour, 2/3 cup of shortening, and requires 5 to 7 tablespoons of ice water to hold the ingredients together, depending on how humid the weather and how dry the flour is. I typically have to add 5 or 6 tbls.

On the other hand, if your recipe is intended to produce a tender, cookie-type of crust like some tarts have, the water isn't needed at all. This kind of crust has the butter cut into the flour and sugar, and then the crumbly mixture is patted into the pan, unlike the rolled one I first talked about.