This is the best recipe I have run across. I did not have the recommended 10 hours to refrigerate, I also halved the dough intending to refrigerate, but the first was such a success, a second pie was impossible to pass up.
I really wanted to try this because it uses a cold rise, which is supposed to give dough a stronger flavor. This crust did have a nice, more bready flavor. I found I needed to add quite a bit of flour when kneading as it was very sticky, but this might have been because I was only making 1/3 of the recipe. It didn't seem to hurt the dough any; it rose and shaped beautifully. Thanks!