I have always used dead easy foolproof pastry recipe to make pie crusts. You know the one: crisco, egg, vinegar, etc. I make a huge batch of it all at once, divide it into 4 or 5 individual crust portions and freeze whatever I'm not using right away. It is easy to work with, doesn't crack, it's light enough and flaky enough to suit most uses.
My question: is it possible to make a similar pastry using all butter instead of crisco? I've given up waiting for crisco to come through with a non-trans-fat version of their product.
I'm no fanatic - I'll keep using my regular recipe if necessary, but an all butter pastry sounds great - IF it's easy to work with. The flavour, I'm sure, would be superior. But for the number of pies I personally bake on an annual basis, I'm willing to risk the trans fats if I must. I have no desire to complicate my life with difficult pastry.