King Arthur flour a must. Combo of crisco and butter is nice. I use milk and have for 45 years. I put a glass measuring cup in freezer to keep milk very, very cold. When I roll out dough, I flour liberally, cover with waxed paper so it is easy to flip the first time. Everything is in threes, 3 C flour, 1/3 C. butter, 1/3 C. Crisco, 1/3 C. Vegetable oil. 1/3 cup icy milk. 1/3 Tsp salt. Never failed me as long as I did not over work, just kept folding in fourths with flour in between.

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