I'm still gonna use Crisco for my pie crusts...phooey on them all!
I can't get a decent crust with Crisco. Lard is the only thing I can make work. I've tried, and tried, and always go back to lard. My husband says the "secret" is letting it get cold. Nonsense!! I say, let it set for an hour before rolling. Of course, my little brother swears by butter. How do we decide?