Hi Judy:
My mother and both grandmothers were excellent pie makers and could whip up a crust in a matter of minutes. They all used the "Spry" method, i.e., pouring boiling hot water into the Spry, whipping the water and shortening with a fork, and then adding the dry ingredients. It's impossible to find Spry these days. I had to quit using the Spry method when I moved from Pennsylvania to California for two reasons: 1) I couldn't find Spry anywhere in the San Francisco Bay Area; and 2) My pie crusts were a disaster, even though I'd made them hundreds of times back home to great success. My mother was convinced the failures were due using another shortening. I think it may have had more to do with the lack of humidity. I wish it would work here. The "Spry" method was so much quicker and easier that the cold butter method I now use.

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