I use a never fail pie crust recipe I’ve used for years it’s very similar. My mother used it and my grandmother used it too, I think it was a Betty Crocker recipe originally. Your recipe looks just about the same, but the question I have is about consistency of my dough, it’s different now. I heard during the pandemic that there was an oil shortage and lesser qualities of oil were being used. Does that include Crisco? I thought maybe my Crisco was just old and I bought a new container but I have the same results. I think I will try your recipe to see if it makes a difference, but I’m very disappointed in the quality of Crisco now that has to be it. Nothing else has changed. Your feedback would be appreciated. Thank you