Thanks for the great picture tutorial! I love your blog because you always show how things should look as you work through the recipe. I make my pie crust the same way you do and it always comes out great. The only difference is that instead of using shortening (I don't want to use hydrogenated fats and reformulated Crisco doesn't come out the same as it used to anyway) I use rendered leaf lard with the butter. I could never get all butter crusts to come out right and the Spectrum non hydrogenated shortening didn't work out all that great for me either. After I found the fats information KAF has here online and found out that rendered leaf lard has healthier fats than butter, I had to try it and it works great.

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