I hadn't made my own pie crust in years, but seeing this post inspired me to give it a try, and it came out great! I used organic lard in place of the shortening, and blended equal weights of KAF all purpose and pastry flour I had on hand to get around a 10% protein level like your perfect pastry blend called for in the recipe. I made the dough and refrigerated the disks the day before, then the next day rolled out the dough and made an apple pie. It came out perfect, the crust was flaky, tender, and very tasty. Will try again for pumpkin pies for Thanksgiving. Thanks for a great technique PJ!

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