Nobody posted comments...but I tried yet again to make pie crust. This time I made two crusts - two different ways! My blueberry pie crust actually came out ok. It was made with half butter-half shortening. The other was an apple pie. The crust was made with vegetable shortening and it came out tough.
Here are some pics. Please send me any tips...how do I know if I've put enough water? How do I know if I've added too much? My crusts often crumble when I'm rolling it out which is supposed to mean there wasn't enough water. However, I put a 1/4 cup of ice water as the recipe states...HELP MOI!
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