I agree with you! I've spent so much money (given the price these days) making all butter pie dough, following all instructions, and ending up with the butter oozing out of the crust while baking making the crust hard as a rock. I went back to my tried and true butter-shortening recipe. I've done the apple syrup method for years. I've even mixed everything together and cooked the filling for 10-15 minutes with good results. Make sure it's cooled before putting it in the chilled pie dough. End up with a gloppy mess otherewise. I personally wonder how Grandmas made such wonderful pies without the internet!!

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