I usually make the pie crust from Joy of Baking which recommends half butter, half (semi-solid) shortening to keep it flaky. I;ve used Crisco for the latter which I now want to avoid. I know that there is a Trans-fat free Crisco now but it has got bad reports previously on this board, and we don't seem to get it in Canada. I've been reluctant to buy ready-made pie crusts for the same reason.
What would people recommend instead of the usual shortening with trans fats?