Well, I used the "No Fail" pie crust recipe when I was first married an eon ago. It failed. So, since then, I just buy the crusts that come rolled in the box, let them warm up to room temperature, roll them out a little bit more, and viola! Excellent crust! No dirty dishes to clean. No stress about whether I held my tongue just right while cutting in the shortening. So when someone asks if I made the pie, honest answer is yes. If I made the crust, I answer, I baked it. I'd rather be sewing or sitting outside enjoying the breeze. But kudos to all of you who perfected the crust! :-)