TIPS FOR A FLAKY PIE CRUST FROM CRISCO:
Cold ingredients are key to a flaky crust. Using ice water and cold (even frozen) Crisco Shortening is important. Chill the dough for about an hour before rolling to help prevent sticking. When the pie crust goes in the oven, the cold shortening will stay solid long enough for the crust to set, creating small "pockets" in between the layers of dough as it melts. Voila! - a flaky crust.

and:

IF CRUST IS NOT FLAKY:
- Crisco (or butter or margarine) is cut in too finely
- Use all Crisco shortening instead of part butter and/or margarine.
- Keep ingredients and dough cold.
- Cut Crisco shortening into flour in large pieces.
- Chill crust before baking (unbaked, unfilled crust may be covered and refrigerated for 5-7 days).

If you have time, let us know if you try any of these tips and it they help.

Happy Baking!

Betsy