For years I only made the "no fail" pie crust. 1lb veg shortening (Tender Flake brand) 4.5 cup flour. Then you mix an egg, 1tbs of vinegar ( I used lemon juice) and enough water to make a 1 cup measurement. I was told that its the vinegar that was the secrecy to a fluffy crust that was workable. This made 4-5 pie crust. I usually use butter now and the fact I also own a food processor made making crust as easy as pie. Thanks for your research. I found it very interesting.

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