I have managed to make flaky crusts that seem to melt in your mouth and I can repeat it. It took me a little while but happily I did it. Deals with the crusts, while learning to make them I added a bit too much shortning and caused my crust to wind up in the bottom of the pie tin and bubbling away almost sticking permanantly to the tin. I thought it was the greasing of the tin and shortly found out I was adding too much shorting to the crust not the tin.