What a gorgeous, finished pie crust. I will try this version; I'm still trying to perfect my crust. I blend cold lard, butter and flour, salt. etc. in a food processor to start; and after I add water so the mix barely holds together, I add more water and pulse my machine until the mix begins to clump. I then dump out the clumps/crumbs on a big piece of parchment paper and press the mix together; then form discs and chill for 30 minutes. My crust for my last pumpkin pie tasted very good; the bottom held up well, but the fluted top part of all my crusts always gets bulky and too crisp. I want something more tender, if possible. Here's my recipe: I use 2 1/2 c. King Arthur all-purpose flour, 1 T. sugar, 1 T vinegar, 1 T Pwd. buttermilk powder, 1 1/4 t. salt. 12 T cold butter, 4 T cold lard, and 1/3 to 1/2 cup ice water. I like the taste; but after baking, the crust isn't as tender as I'd like. What adjustments should I make? Maybe I'm not leaving the butter in large enough pieces? Question 2: What effect would adding an egg to the mix (and reducing the water) do? Also; I noticed that before you crimped the top crust on your pie, the edge was ragged and uneven and not deep enough to turn under and crimp both layers together. But the finished crimping was even and beautiful. How did you do this?

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