I have a receipt for a pastry crust that I have made for years. However, the last 4 times the pastry has been flat and heavy. I don't understand what the problem is. The receipt is the basic 1 C. water 1/2 C. Margarine 1 C. Flour 4 eggs Mix water & margarine, boil, remove from heat, add flour, beat til smooth, cool 40 min. then add eggs, 1 at a time. Spread mixture on a greased pan bake at 425 25-30 min. Usually the pastry rises up in peaks and valleys while cooking. I'm stumped as to why I no longer seem able to make a light & airy pastry crust. HELP!!!!!