Powdered sugar isn't a substitute for flour- flour provides the gluten, or structure, that holds the crust together. Powdered sugar adds sweetness and tenderness instead, but no structure. It absorbs liquids and will pull the moisture away from the flour, creating that cracking and raggedy edge. Next time, cut the butter into the flour until it is the size of hazelnuts and peas. Then add the chilled shortening and cut that in, again stopping around the size of hazelnuts. Add enough water to bring it together with no dry crumbs. That will hopefully keep the large bits of fat, and provide moisture enough to minimize the cracking. Please give out Hotline a call for more advice, and happy baking! Laurie@KAF

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