My mother's was the best and mine was just as good. Tender, flakey, delicious. And then it began to fail. The shortening saturates the flour instead instead of cutting in as it should and the result is oily flour, not flakey pastry. This has been for the last twenty years. The recipe is 3 cups all-purpose flour (Gold Medal or Pillsbury, 1 cup Crisco, salt, maybe a tablespoon of cold water. The manufacturers of Crisco, Gold Medal, and Pillsbury won't admit their products have changed since the 50s and 60s. And I'm not doing anything different. Any ideas???