I have been baking pies for over 35 years. Every kind you can imagine and honestly, after studying Shirkey Corrihers book, I stick with your KA pastry flour, a nice touch of sugar, then a combination of chilled lard first, frozen butter second for fat and at least 1 tablespoon of vodka or gin in the iced water, preferably 2. Properly combined, well chilled and carefully rolled makes a great pie for anything unless you want pate sucre. Yellow farm house cookbook, by C. Kimball's pie crust has a good balance and I cooked through the Joy of Cooking in 1978 before it was fashionable to do so. Long live pie, cake, anything King Arthur bakes.

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