What a wonderful tutorial on pie crust! Thank you! I have made pies for almost 50 years using Crisco but in attempting to get away from so many preservatives, have turned to a combination of lard & butter or straight butter. I have made crust with coconut oil which was very rich. Coconut oil should not be refrigerated. I used the coconut oil in the solid form not liquid. Plus coconut oil is wonderful for your skin. In recent years I have been rolling pie dough out on a pastry cloth & sock on the rolling pin. My current challenge is now living @ 4600 ft altitude in the southwest I need to learn adjustments in amounts of flour, water & baking temp. Looking forward to making dough in the mixer!

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