My first good pie crust was the CI vodka recipe. Since then, with some discussion and help from Susan Reid, I've been able to use a variety of recipes (it turns out that I wasn't adding enough water to my dough). I made a pie yesterday with a crust that was half coconut oil and half butter. It's flaky enough to shatter into shards, but the shards are a bit too hard for my taste. The next pie will be butter/canola oil. I've made canola oil pie dough, and it's wonderfully flaky - but I don't like the taste. I will just continue on, making pie after pie, trying to get it right. That's such a burden! ;)

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