[Aliska]

I watched my MIL and hers rolled into a perfect circle every time with lard. It was a nice flaky crust, but my mom used Crisco and I loved the taste of the crust.

Now they have changed it, took the trans fats out and it doesn't taste the same, never liked buttery Crisco or any other brand. I found a video where the gal just put the ingredients together and folded the dough in quarters to fit it in pie pans. It didn't crack. I've done it once and it worked but need more practice.

http://www.youtube.com/watch?v=ij4alytBP1Q

I use 1/2 cup Crisco and 1/2 cup butter now. And I'm a little fussier about the crust and fluting but that video method works! I do toss with fork and not my hands and don't leave loose dough crumbs in the bottom. Just watch her fold it into quarters though!

I got so mad when I was younger I banged my rolling pin and bent it. Later I developed a pat and press in the pan method and used crumbly dough for the top. My kids balked, then came to love it.

Now I'm back to rolling. I tried everything. Mrs. Winters Wesson oil crust. I want a crust and HATE patching (that one I don't think you can make without patching). Tried my Kitchen Aid recipe (will again since I found a video) and it wouldn't roll out nice (probably overmixed).

So I might try lard somtime and forget all the fussing above.

[Ellendra]

Tried my Kitchen Aid recipe (will again since I found a video) and it wouldn't roll out nice (probably overmixed).

I have shoulder trouble and can't roll out dough. Even mixing by hand hurts. I've found that by replacing the water in a pie crust recipe with vodka, you can't over-mix it. The alcohol changes the chemistry of the dough so that gluten can't form long chains, and it cooks off during baking.