PJ; I loved reading all of the comments on pie baking and your responses. I stopped using vegetable shortenings years ago because of the harmful fats in them. I have turned to oil for my pie crusts. However, I miss the flaky crusts. I feel that I could compromise and use some butter. (while that has saturated fat it at least has now transfats). Have you or any one with King Arthur done much on using the healthier fats and still getting more of a flaky pie crust ?

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