I am making a pie. What is better for the crust? Real unsalted butter or butter flavored crisco.? HELP !?

• This is my first time making a pie with the butter flaky crust. I have mastered making a cheesecake, and other desserts, but pie crusts usually do me in, so if you have any other tips or tricks, I would be most appreciative. Happy Holidays !

• Answer:

  I only use real unsalted butter. Tips. I am not trying to be insulting with my suggestions. This is what works for me. As you make more pie crusts then it will get easier and you will find your own tricks and tips Sift the flour twice. I find it helps make the crust lighter. Don't tap the measuring cup to get the flour to spread out and be even. Lightly use your fingers to level flour out. Don't take the butter out of the fridge until about 3-5 minutes before you are going to use it. I don't like the butter to be too soft. Use a pastry knife to mix the butter and flour. It is easier then trying to use 2 knives. You have it mixed properly when the mixure looks like peas. Add just a little amount of the water the recipe calls for at a time. Example if the recipe calls for 2 tablespoons of water. Only use 1Tablespoon in at first. Then only add 1 or 2 teaspoons at a time. It is easier to add a little more water at a time then have too much water in it to begin with. I find the amount of water varies each time I make a crust. It depends on how hot or cold the kitchen is when I am making it. Less messy way to roll out dough. Get 2 gal storage bags. Once you have pie dough mixed up, put a very little amount of sifted flour in bag & put dough in middle of bag then refridgerate. When you take dough in bag out of fridge, leave it in bag and roll it out in bag. Open just the edge of the bag and run scissors about remaining 3 sides. Gently pull the bag apart and remove one side of the bag. Sometimes if it has taken a long time to get dough rolled out due to interuptions then put it back in fridge for a minute or two. Lay dough into pan. Gently pull the dough away from the remaining side off the dough. You can use a spatula or knife to help pull it away from the bag if it sticks. Sometimes it will stick no matter what you do but atleast it wont get all over your hands or the rolling pin. If you are going to bake the crust without a filling in the pie like using a stove cooked filling, then prick the dough in several places with a fork before baking. It will help keep the crust from bubbling up. To keep the edges from burning, then just a bit of aluminum foil around the edges or get a form. Use a timer when baking. Set it for least amount of time. Check it and if it needs more time then check it every 2 to 3 minutes. Keep a rolled fridge dough on hand in case the homemade dough does not work out. Because time was running short last sunday before our family dinner, I used one then. Relax and have fun with it. People will understand if you tell them. The point is you tried. Happy Holidays and happy pie making. :) Sorry so long but you asked for tips and tricks and these are mine. Thanks