Get out your "joy of cooking" cook book, and turn to page 641 and see "Pate Brisee"
work 1/2 cup of chilled butter (NOT MARGARINE) plus 3 tablespoons of vegetable shortening very lightly into 2 cups of flour (all purpose) and 1/2 teaspoon of salt with fingers or bread mixer, then make a "well" and put 5 or 6 tablespoons of cold water in and make into a soft ball. Ball should not stick to fingers or board if using one. Now allow the mix to 'rest' for 2 to 36 hours (over nite) cover with damp cloth for the shorter time, or aluminum foil for the longer.
I improvise with the following.
Shorten up some of the water, but mixing one egg in there. I also put one table spoon of sugar, and 1/2 tsp baking soda...and the final secrete....shuush...ingrediate, is....tiny bit of vinegar (cider) which guaranties a flaky crust. Strangely this vinegar doesn't affect the flavor at all...I guess it bakes out.
What, you don't own a joy of cookin book...shame on you! Christmas is coming and you should order one. Tells more than just how to throw stuff together.
btw when cherries or raspberries are ripe, I use the vingar trick there too, and the crust is very lardy...like those you find at the store...pretty stuff, but just not up to standards. Been doing this since I was a kid making black raspberry pies, eat'n them and heading out to pick more to make another....
