The recipe was good, but I was missing a little bit of the"pie crust flavor" that shortening can provide. My regular pie crust recipe has almost a 50/50 split of butter and shortening. Do you think there would be any adverse effect in using some shortening? Also since the fat ratio to flour is lower in this recipe, could I increase the fat content by an extra 1 to 2 tablespoons of butter or shortening?

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