Having a soy allergy, I can't bake with shortening (unless I get the super special, expensive non-soy version). I have made pies with lard, butter, and lard and butter. I found the all-butter pie crust tastes the best hands down. I also use frozen butter in my food processor. The flakiness is divine and is surprisingly super easy to work with. Now, my question is SHRINKAGE! I have yet to find a flaky pie crust that doesn't shrink too much. I never had much problem before I moved to the mountains. I'm trying hard to believe that altitude (8,000 ft.) isn't affecting my pies like it affects everything else. Could it be the water content and the lack of humidity? I'm grasping. PJ! Help!

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