Mom made the best pie crusts... they were buttery and flacky. Mom gave us the left over pie doe & we made cinamin rolls out of the lefter over pie doe... yum
My Mom & Grandma always used Crisco.
I preferred a much more flaky crust and chose TenderFlake - for pies.
The only time I would use Crisco was for tarts where I would want a slightly more firmer pastry.
I liked pies with the fluted edge or lattice top, whereas my Mom pressed a fork around the edges of hers.
I used the left-over dough the same as you - Yum - I can taste it now. lol
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