Thank you! Thank you! Thank you! (Note that I haven't read all the other comments so this may be repeating--who knew we were ALL so concerned about butter vs shortening.) After searching dozens of recipes, worrying about flakiness (the crust's and my own) and wondering whether to spring for real butter or Crisco or just give up and get ready-made, you solved the eternal question. Butter or shortening? I love the taste of buttery crust, but worried about achieving that light, airy crust. Now I can go with the butter and lose the worry. Thanks again! Gail

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