I've made pie with all shortening for years. Then, shortening was determined bad for your health. So, I went to an all butter crust. It works but is a bigger challenge. The key for me has been to keep the butter very cold throughout the process. I cut the butter in small pieces, refrigerate. Mix the crust pat together into a disc, refrigerate at least 30 minutes. Roll the crust out, put in the pie tin, refrigerate another 30 minutes. Then, bake in a high pre-heated oven. I have friends that use vegetable oil for the fat. I would appreciate your comments on using vegetable oil for pie crust. According to the article, vegetable oil would have a higher temperature tolerance.

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