I have been making pie for the last 50 years-we joke that is the reason my husband asked me to marry him! I have converted to an oil crust which does come out flakey, and I usually use a light olive oil. I use very little sugar ( anywhere from 1-3 tablespoons) in my fruit pies because we want to taste the fruit and not just sugar. I always add 1/2 to 1 cup water to my apple pies with a little flour and spices. My bottem crust comes out just fine and browns (I always use a glass pan so I can see it). I get a lot of compliments on my pies so either they are as good as we think or there are a lot of kind people out there! :)

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