Ok, I'm very confused.... In baking pie crusts, it's been my understanding that you should always aim for a flaky pie crust? You're saying it should be in fruit pies, but not cream? Any pie crust I've made is usually 9 out of 10 times a flop! Years ago, I used to make them with Crisco, but now - waaaay too many bad things happening to people's health concerning shelf life chemicals! Butter tastes so much better anyway, however that's when I started having trouble with my pies! It seems like every place I look, I am told something different and it gets more frustrating! Every year I go through this aggravation! Can you please clarify about the flaky vs mealy and possibly show/tell me some tips for not messing up my butter crusts? 🙏 Thank you very much for your help!

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