Ehy, Wayne, I Am translating recipe and I need some info:
1) Can I use butter instead of Crisco vegetable shortening? I don't want to
use Margarine.
2) How much is 1/8 of inch of thickness for the pastry?
3) When you say (at the end of the recipe)..."and set when pie is shaken
sligtly", what do you mean?
cheers and TIA
Pandora

Ps: For the meringue I will use icing sugar (zucchero a velo). Am I right?