I feel like I've been saved a lot of trouble and time by finding this recipe. I don't need to look further. I actually get compliments on the crust. The butter adds flavor while the crisco adds flakiness. Also, a couple of hints: After you have molded the pie crust to the pan, rest it in the refrigerator for 40 minutes. This relaxes the gluten and reduces shrinkage. After 40 minutes, put it directly into the freezer for 20 minutes (this step increase flakiness). Add the filling quickly and bake immediately. Of course,this added step is if you're truly in pursuit of perfection, but isn't essential. Lastly, I am not very talented at rolling out the dough and peeling it off the counter. Plus, adding flour to the counter alters the recipe. I discovered that if I roll it out between 2 pieces of large saran wrap, I can unpeel one piece, flip it onto the pie plate and then unpeel the second piece of saran wrap without ever even having to touch it with my hands. This was a great discovery! Thanks for this truly exceptional recipe. Try this crust with the Apple Crumble Pie recipe on this site!
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