What kinds of butter are you using? One reason pie crusts may not come out as well as they used to: Over the years "butter" that is easy to buy in the standard supermarket (even "good" brands) contains more and more WATER than it used to and water is the arch enemy of flaky pie crusts. Get some REAL butter, made at your local farm, or a European brand might work. It makes all the difference to have butter fat, not butter water for making pie crusts. (If you want to see the evidence for water in butter, just melt different brands in your microwave. You may see different brands separate differently when they melt.)

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