I am one of the pie geeks. I don't consider myself a great cook, but I do like to bake, and pies are one of my favorites. Looks DO matter. I have always used all Crisco shortening...am wondering-to try butter/shortening combo, can I simply swap half the shorting 1:1 with butter? or would I be better served to use the recipe that is specific to the combo? Thanks for this pie testing, PJ!

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