Alex Rast wrote:
>
> Shortening can be more problematic than lard, because it's a softer fat and
> generally has emulsifiers in it. Sometimes this can have an effect on
> pastry dough because it will cut in too evenly.

Funny, when things start to go bad they just get worse. It seems this
batch of pie dough was doomed from the start. I had been using lard and
had run out when I started this batch. The shortening vs lard makes a
lot of sense to me as does cutting in the butter first as Vox has
suggested. My pie crusts, generally are pretty good, but I've learned
more about pie crust in the past week than I have in the past 20 years.
I appreciate all the helpful advice and if I ever try the pastry flour
again, I'll hold out for the white.

Larry