hi, first, i want to say this pie crust tastes almost exact to my mom's old family recipe so I don't feel like i am going without for the holidays. =) I do have a question tho. I substituted Crisco for the butter and I am finding that my crust rolls out well but breaks super easy. It can make trying to get it into the pan hard. Could it be the substitution? I have made it twice--once without refrigerating it and just going for it and the other refrigerating it over night. Both broke easily and needed some more water. any suggestions for it to roll out and go into the pan easier? I think it's simply the lack of gluten in the flour, rather than the type of fat. The more water you add, the tougher the crust will tend to become; but do add a bit more, to make it easier to handle. Give that a try next time, OK? Good luck - PJH

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