I wanted to use Sally's shortening/butter crust for my pumpkin pie but I did not have shortening on hand so I went with her all-butter crust. I did the apple cider vinegar as she suggests as well. It's delicious, no doubt. But it is ultra ultra flakey, like biscuit dough. It somehow puffed and shrank with my pie, so not ideal for holding shape, just as she said it would. I would love this dough for a savory pie, like a pot pie. Sugar and all. It is not very sweet, just incredibly buttery. The leaves I made puffed up like little biscuits.
