This is how I have always made pie crust (I'm 66) and we always just used Crisco. I am using your recipe tonight for Father's day. Anyway- we made up what we called Pie Crust Mix, just the flour, salt, and worked in Crisco and kept in a tupperware container in the pantry. I never refrigerated it (but it didn't have butter in it, either!) Just measure out approximately 1-1/4 to 1-1/2 cups mix and it will take around 4T of ice cold water for one crust. Keeps for MONTHS. (I realize the freezer method is probably better, but my mix doesn't last for months anyway- we make pie a lot. My recipe with 4 cups flour, 1 teaspoon salt, 1 cup Crisco makes enough for four pie crusts. I think your KAF recipe is going to taste better because of so much more fat....and I'm game for that- but I admit, I was wondering how I could do the mix method if I added butter....so fridge or freezer works for me!

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