Hi Susan. I read your tutorial about a month ago on getting piecrust troubles ironed out. I actually see a dramatic difference when I spray a little Pam spray on my pans before I lay the crust in as far as getting every piece to come out beautifully. And furthermore, I finally took your advice (I think I remember seeing this demonstrated and ignoring it for ages!) on adding the fat in two parts; cutting it more coarsely when doing the second addition. I use half and half lard and Crisco, as my mother in law showed me. I just can't get away from what a fantastic crust it makes. When I cut the much richer lard in first till it was pretty crumbly and then added the Crisco second, leaving larger bits, I got a pastry crust that I have never had the equal to, not even when using all butter, as far as beautiful flavor and flaky flaky flaky texture. It was phenomenal!! You advice and articles are wonderful, and I always strive to learn and get better. Thanks for helping me do that with my pie crusts. Jen Jorgensen Madison, WI

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