Crust – a word that strikes terror ....... Indeed, Ms Clark. Though you solved my dilemma: Crisco or Butter. A Hatfield/McCoy debate that has raged among pie crust bakers since Eve. The Answer is: Both! How perfect. "I scoop a handful of Crisco out of its can and work it into the flour. Then I add a smaller handful – palmful, sometimes – of softened butter, and mix again." Thanks.

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