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I then peeled the teflex sheets off the dough and put it back for another hour and a half at 105. Now, when I checked again, the crusts were a little too dry. (Remember that once you spread the various fillings, you'll need to pinch the bottom and top parts together.) So I sprayed some water on the edges of the crusts and let it seep through for a few minutes. NOW you're talking! The dough wasn't exactly what you'd call pliable but at least it wouldn't break while I did the deed.
Raw Spinach Mushroom Tart