I just made (what I call) piecrust mix yesterday and put it in the fridge to make crusts on Tues and pies on Wed. My instructions came from Zen on the old Baking Circle. I first mix half of the very cold fat (Crisco, butter or a combination) to form pea sized pieces. Then I mix in the other half so that it isn’t too “homogenized”. If I use a combo of fats, I do the harder butter first and then the softer Crisco. For fluids when I actually make the crusts I use half ice water and half ice cold vodka from the freezer. This system makes the holidays much easier and results in flaky crusts, even with pumpkin pie!

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