This crust came out beautiful. I modified it a little bit by using butter instead of shortening, adding 1 tablespoon of suger, and adding quite a bit more iced water (probably like 6 tablespoons or more). I cut the butter in with a pastry cutter and then used a spoon just sort of go around the bowl lifting the lose dough until it came together. I divided it into two balls, wrapped them in plastic wrap, pressed them down into two discs, and then refrigerated them for about two hours. I rolled them out between two sheets of waxed paper and they didn't stick much at all -- much less than other recipes I've tried. I made pumpkin pies and they came out great. Will definitely use this recipe again.
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This crust came out beautiful. I modified it a little bit by using butter instead of...