There seems to be only one school of thought when it comes to pie crust: lard, butter, flour, water.
Well I'm going to shock you. My pie crust has more ingredients. Three more.
I'm sure every baker worth his salt would faint when I say this, but I rely on chemical reaction and not temperature.
Whoever wants to know about a pie crust that is easier to work with, flakier and tastier, just let me know and I send you the recipe.
It took me two years to get this right, but you can benefit from my effort.