PJ - my Mom also made great pie crust. She used "Spry" shortening (no butter), but her recipe came from a booklet called "Aunt Chick's Pies". It was a pretty standard recipe with pretty standard instructions, EXCEPT after you rolled out the dough, you would smear the crust with a thin layer of shortening, then do a tri-fold (like puff pastry), a little more shortening smear, then another tri-fold. Then you roll out the dough a final time. Would this technique produce a flaky crust or did she just have magic hands?

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