I used my mom's delicious shortening pie crust for years and made exquisite pies. Then they began failing--Crisco had changed the way they made shortening. I now use 1/2 cheap vodka for the required cold water and the dough is so easy and the crusts come out magnificent. In everything else I use butter--butter is king. But for pies I still like the taste of the shortening crust...with vanilla in the water, of course!

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