I've done them all. There is a running battle between me and my dad as to whose piecrust is better. (mine of course) I am a big fan of an all shortening crust, AND a 2 step addition of the fat. First I add about 1/3 of the shortening and cut it in until it looks like coarse cornmeal. Then I add the rest and cut it in until there are pea sized clumps. Then comes the ice water and I handle it as little as possible from this point on. What I end up with is a very tender crust (I believe from the first addition) and a beautifully flakey crust. The reason I am a fan? I think an all shortening crust (with a sufficient amount of salt) gives the filling top billing with a perfect vessel in the crust. Oh, btw, Dad uses all butter.

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