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?