I have used the Crisco pie crust recipe for over 50 years (yup, I'm old, but I started baking at 10), and it never fails. The most important thing to remember is that EVERYTHING must be cold, the shortening too, and ALWAYS USE ICE WATER. My sister taught me that trick about ice water, and she won many ribbons demonstrating making pie crust in 4-H. Hope this helps.