I use a combination of butter and shortening. For a single crust, I use 1 c. flour, 1/4 tsp salt, 4 Tb. butter, and 1 1/2 Tb. Crisco and 1 Tb. ice cold water. I cut my dough with a dough cutter in a big bowl and try not to handle it more than necessary. This crust has a very delicious, delicate, fine crumb, but it isn't "flaky," per se. Everyone I serve it to actually loves this crust, but I'm interested in experimenting a bit. I'd like to know how to achieve just a bit more actual horizontal flaking. I don't want it to be overly puffy, or flaky like a croissant, nor do I want to brush the top with egg white...any suggestions as to how to just get the crust itself to have more visible layers? Thanks!

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