Cindy, the butter was cold for both recipes; the shortening was at room temperature in the butter/shortening recipe. But it didn't really matter, as both crusts were thoroughly chilled before baking, so there was plenty of time for all the fat to become the same temperature. As I said, both were the same as far as flakiness goes; but the butter crust was lighter textured, revealing more of its layers. Hope this helps - PJH

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