Sharon Rankin November 21, 2013 at 10:55pm My mother always added a little sugar to her pie crusts - 1 Tbsp per cup for savory pies & 2 Tbsp per cup for sweet pies. Makes a world of difference in the flavor of the crust. Otherwise, flaky or not, it's just so much flour & shortening. Try it. Reply
November 21, 2013 at 10:55pm