On 2005-07-25 14:58:08 -0400, "Vox Humana" > said:
>
> I find the best results come from a combination of butter and solid
> shortening. This gives a very flavorful crust that flaky, tender, and easy
> to handle.

that's what I've been using. But just a couple tbspns butter per crust.
what have you found is a good ratio?