I use my mom's recipe except she used lard. Nothing like it for flakiness. I use shortening. Someone else on here does it almost the same as I do. Put half shortening in flour and salt mixture and use pastry blender till it looks like fine meal. Then blend rest of shortening till'it looks like giant peas. Then add a tbs. of ice water and combine with a fork. I usually have to use five tbs blending after each.. I try hard not to,work the dough too much. Anyway, my pastry is usually very flaky. What is aggravating with pie making ( at least for me) , every now and then I can really mess it up. Fortunately, it doesn't happen too often. i know some people put an egg in their dough. I don't get that at all.

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