The dough for the crust should be fairly crumbly, like pie dough, but still sticky enough to hold its shape when packed together. If it turns TOO crumbly, this could be a flour issue. Always weigh your ingredients for accuracy but if you prefer cups, spoon the flour into the measuring cup and level it off for a true cup of flour. Don't shake it down, pack it in, or scoop directly into the flour as this will leave you with way too much excess flour.