I had a very successful recipe that I have used once I decided that it was possible to do pies (25 yr old) 1 crust: 1C flour, 1/2 t salt, 1/3 C + 1T crisco, 3 T COLD water (from ice in water) frigerate 30 min. (double for 2 crust) Tried Martha's butter flop Cook's magazine first suggested the 50/50 butter/ crisco though I haven't tried it now that it has been suggested here I look forward to trying it. I live in CO most of the time so my kitchen is on the cool side, but now we have a winter home in FL and the heat and humidity makes it a whole different ball game. My biggest problem has always been transfering it from the counter to the pie plate. Once you have a successful pie, you feel good too, as does the family.

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