The day I picked butter over shortening for my pie crust and never looked back
I was getting ready for the county fair pie contest last fall and had to finally make a call between my grandma's old shortening recipe and the all butter crust I'd been reading about. She swore by Crisco for flakiness but I kept ending up with crusts that felt a little greasy and sort of... bland. So I went with butter, used 2 sticks of cold Kerrygold cut into cubes, and worked it into the flour until it looked like cornmeal with some pea sized chunks. The dough was harder to handle, kept cracking on me, but after 30 minutes chilling it rolled out smooth enough. That pie took second place and the judge wrote "best flavor" on the comment card. Now I'm wondering if anyone else made the switch and had trouble with the dough being too fragile at first.