I found this recipe to be a bit tender to work with, even after chilling it in the fridge for 24 hours. The pie I was making called for the crust to be double in thickness, so I used the whole recipe for one pie shell. I think that if I'd tried to roll the dough any thinner I would have had a mess on my hands. That being said, it did bake up to be very flaky and the flavor was not bad. I took a cue from one of the other reviews and used butter flavored shortening and I think that was a good idea. I can't say that I will use this recipe again.

Reviewed On: Nov. 26, 2008