Close to perfect, and with adjustments I think this will be my go to pie crust. Ran out of shortening and used 1:4 ratio of shortening to unsalted butter. Easy to work with, but would reduce water for flakier crust. Used food processor and might have overmixed before adding water; still had pea-sized lumps of fat, but I always find with food processor pie-crust, it's better to leave larger chunks of fat before adding the water, as the blades reduce the fat lumps during mixing. I think a 1:1 ratio of shortening to butter would result in best balance of flake and flavor. Really delicious and pretty flaky regardless.
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Close to perfect, and with adjustments I think this will be my go to pie crust. Ran out of...