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[Clansgian AT wmconnect.com]

Bev,

Of course what makes a pie crust flaky (one of the things) is a form of fat 
that will stays solid at room temp (butter, shortening, lard, etc).  Banquet 
pot pies are made with shortening listed in the ingredients as 'partially 
hydrogenated whatever oil'.  Commercial shortening is artificially 
hydrogenated and, 
alas, so is commercial lard!

All are unhealthy.

Butter is better.  Lard is best but only natural lard that would have to have 
been frozen or canned once it was rendered else it would rancify (hence they 
hydrogenate commercial lard).

A feasible substitute is coconut oil available at the mart.  It is natural 
the way it is and is solid below about 75 degrees.

To make those flaky crusts, keep everything COLD while making the crust, cold 
flour, cold water, and cold fat.  Don't work the fat too much, rice sized 
particles make really good flakes.  Use only a very little water, less than a 
tablespoon for a large crust.  

Another tip, don't thicken the gravy completely before adding it to the pie.  
Mix the thickening in cold (recommend arrowroot powder) and let it thicken as 
the pie bakes.   </HTML>