First, read the English article below.

Pie crust dough shouldn't be kneaded or handled like bread dough. Kneading and rising is done at room temperature to create gluten strands, which give bread its chewiness. It's desirable in bread, but undesirable in crust. If you want it flaky and tender, handle it as little as possible. It's also possible that too much water was added to the crust. It takes some practice to get the water right: you want to add very cold water until the dough just starts to come together. You'll likely have to press the crumbs together to make it work, because there won't be enough water to make it come together just by stirring. Baking at too low a temperature can make the filling bubble before the pie crust browns, making it seep into the bottom layer. The bottom crust won't firm up properly when this happens, and it can get soggy for that reason. It's also possible that a soggy pie is the result of too little cornstarch being added to raw fruit. Blueberries, in particular, require lots of cornstarch to set up, and will release a lot of liquid when you start baking them. It'll take some practice to get the cornstarch ratio correct. You'll also need to let the pie rest a while before cutting into it. You might have used too little water or too much shortening, but a crumbly crust that isn't flaky like you want it to be, one that has a dusty taste, needs to be tweaked slightly. Try to make the crust again, but substituting the same amount of butter, and see if that affects the consistency. If it comes out the same, you'll know it's the water. If it's different, try to add slightly less shortening next time. Leaving small but noticeable chunks of butter in the crust is a good way of creating flakes. As the butter melts, it spreads out, creating that desirable texture in pie crust. If it's too ground up into the flour, you won't get the same texture. 

Now, please write a short abstract for it in Indonesian. Abstract:
Jika adonan kulit terlalu keras, hal tersebut dikarenakan Anda terlalu banyak menyentuhnya. Jika bagian dasar lapisan kulit menjadi lembap, pangganglah pada suhu yang lebih tinggi. Jika lapisan kulit terlalu rapuh, artinya terdapat kesalahan pada perbandingan bahan-bahan yang Anda gunakan. Jika lapisan kulit kering namun tidak renyah, artinya "shortening" dipotong terlalu banyak.