I have gotten away from using shortening because of the transfats, so I have gone to the non-transfat shortening. Used by itself the crust is not very good. Adding 2-3 tbs of unsalted butter makes the difference. So, I combine the two to make 1/2 c. of shortening altogether, then cut it in. I always use ice water, and my crusts turn out great every time.

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