Have really enjoyed reading through these comments. My grandma made an EXCELLENT all shortening crust, which will forever be the gold standard for me. I follow her recipe, but it's always hard to get just fit. My mom jokes that the secret was grandma's cold hands. 😊 Recently, a friend shared his recipe - all shortening, but uses HOT water instead of cold. He got the recipe from his Belgian uncle who was a cook in the Navy. I've had good success with it.

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