We got it right this time, friends, for buttery flaky pie crusts for chicken pot pie. I learned that working the dougball should be somewhere between wet and dry. It should be moist and "bouncy" neither wet nor dry. Watching this video takes me back to when my mother and her mother made noodles from scratch on Sundays in Ohio after church services. It's all about the love, isn't it, for mom's homecooked meals and grandma's hearty dishes (and raising chickens) that make lifetime memories? Now, it's time to watch another exciting episode of Hell's Kitchen. Got grit?