I like King Arthur flour. I just made fresh peach pie with Crisco crust. One hint for beginners is the confusion on cutting in the Crisco. I use a pastry cutter and after it is cut in fairly fine you cut a bit more and it comes back together to make peas size bits. If you stop too soon it won't be flaky. For a 2 crust pie I use 2 c. flour, 1/4 t. salt, and 3/4 c. Crisco. I take out 1/3 c. of the flour and mix it with 1/4 cup of very cold water to make a paste. I mix it lightly into the pea size dough with a fork and press together with my hands. Then I form it into a round cake, again, lightly and wrap and let rest while I finish the filling. It makes flaky crust and comes out right every time. No dribbling in wondering how much water to use.

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