[Superman]

John, I use Crisco for pie crusts. Would love it if butter or butter flavored Crisco would be better or just as good, but it is neither. And the secrets are flour/shortening cut to the point it looks like sand, careful sprinkling of REALLY COLD water, and then handling it NOT AT ALL after adding water. Just fluff with a fork and make into balls to roll out. The crust around Doug's Beef Wellington at the top of this page actually looks like it was done well.