I have had great luck with 1/2 butter, 1/4 crisco, 1/4 lard, but I'll probably ditch the Crisco after I use up the present can and go 50-50. Lard gives the crust a heartier flavor. I also use a blend of vodka and water, instead of water only. Supposedly, the alcohol doesn't develop the gluten in the flour, making the crust more tender. Anyway, I have had good success with this method for my one-pie-a-year cooking regimen. I'm going to try the egg wash for my next pumpkin pie.

• Reply