Hi Mary, G. I use oil crust to make empanadas. It usually comes out great. It's not flaky like butter/lard or butter/shortening, but it is tender. Working fast is the trick. You don't want to activate the gluten in the flour. I always refrigerate it to cool it down enough to work with it. You can refrigerate it up to four hours. It is delicious for hand pies—Mexican hand pies.

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