the fat used. All-butter crusts are divinely flavourful, but are the trickiest to manage as they can be the least elastic. They are a great alternative once you become a practiced pie-maker, but if you are just staring out, a great option is to do a 1 to 1 ratio of butter and vegetable shortening (or lard). The addition of shortening helps dough stand up a little better in the oven, with less shrinkage and a nice flakiness, while still having the butter flavour. Using only shortening will result in the flakiest of all crusts, but will be very bland. Water is often the liquid added to a dough recipe. Many recipes will also call for lemon juice, vinegar or buttermilk . These acids are 'helpers,' which weaken the gluten, making the dough slightly more elastic and help create a tender crust. Recipes that call for sour cream or cottage cheese will create a richer crust. Difference between using hands and a food processor Once you have decided what crust you are going to make, you have two options: make the crust by hand or by food processor . By hand Cut your chilled fat into small pieces. Combine all the dry ingredients in a large mixing bowl. Add fat and using your fingertips or a pastry blender, work the fat quickly into the flour until it is in small pea-sized pieces. You want to work as quickly as possible. The goal is to coat the fat with flour, not