Lately I have added a twist to my all butter crust. I have been putting in a big dollop of coconut oil ( room temperature firm ) before adding the ice water. OK, I use just a little bit less water when I do this. It has made the crust easier to work with and is very flaky. Thanks for the comparison on fats. I continue to try new things and test the results on my husband, who is all too eager to play the guinea pig. Here in south central Oklahoma it can be very humid and I certainly notice that makes a difference in the outcome as well. I have to be very careful about not making a glutinous mess!

• Reply