I used my mother-in-law's pie crust recipe for about 20 years and never had a problem. It was flaky, delicious and fluted beautifully. I loved making pie crusts -- no trepidation at all. In the mid-1990's something changed in either the shortening or the flour (or both). The original recipe used Spry but since that was not even available when I got the recipe, I always used Crisco. I also used Pillsbury or Gold Medal all purpose flour. I quit making pies but really missed that sense of satisfaction I used to get. What do you think changed a once-very-successful pie crust recipe? I am going to try your recipe for the double crust using King Arthur Flour. Thanks!

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