I made this pie crust a second time using 4 tablespoons of butter and 2 tablespoons of shortening. I did not use the Instant Clear Gel. I froze the shortening for about 15 minutes so that it had a firm consistency. I also chilled my mixing bowl in the fridge ahead of time. The first time around the crust fell apart a bit when I was putting it in the pan and I used too much flour when rolling it out. After reading a lot of the comments, once I mixed the pie crust I rolled it out between two pieces of parchment paper to the size of my pie pan and I laid it on a large cookie sheet and put it in the refrigerator for an hour. I also refrigerated my pie pan. I then peeled off the top layer of parchment paper and then flipped it over into the pie pan and then peeled away the other side of parchment paper. I did not use any flour, nor did I use cooking spray to coat the pan. The final product did not stick in my metal pie pan. I had to clean up the edges a little bit, but It was a much easier process . I then put it back in the fridge for awhile to set. I lined a cookie sheet with parchment paper and put it in the oven to preheat the pan. Once the oven was ready, I put my pumpkin pie on top of the preheated cookie sheet. My crust came out nicely browned and not soggy. The addition of the shortening gave it a nice flavor. I had no scrap dough left when I was done so I would say if you are making a multiple batch of dough, you might want to increase the recipe so that you don't run short. Making a double crusted pie is much more difficult, but I may give it another shot now that I have perfected the process. Thanks King Arthur for a great recipe! I am also very appreciative of everyone's comments in the blogs and the recipes. They always help me to create a better bake!

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