I knew better than to use 1 cup shortening for 2 cups flour the flour to lard ratio is all wrong. I didn't want an oil crust for a fresh fruit pie.

Reviewed On: Aug. 1, 2009

This is one of the best crust that retains and seals the chicken flavor and juices. I omit the salt and pepper becauce of the season salt already present. The chicken tasted great for immediate eating, the rest goes on a car trip tomorrow, I hope it holds up and remains as crispy.

Reviewed On: Feb. 28, 2009