"A friend gave me her pie crust recipe years ago and it was sooo wonderful. This pastry is exactly the same with one exception. Mine uses 1 tblspn of sugar with the dry ingredients. Then in a very old cookbook of my mother's, in her own handwriting was my friend's recipe - exactly the same. I remember her pie crust too was always flaky - a trick she never taught me! But watching Bobby Flay on TV do his pastry taught me the importance of leaving the shortening (he used 1/2 butter that time too) in larger pieces. Most people say "like cornmeal" which actually works it too much and the flakyness is only fair. This time, with larger "pea" sized pieces..it was wonderful! Thanks!