Dear Heloise: I have a few hints for those who worry that their pie crusts aren't as flaky as they would like. First, while making the dough, place all utensils in the refrigerator. Make sure they're cold before taking them out. After you've made your dough and the utensils are cold, roll out the dough. Always handle the dough as little as possible. Take a fork and punch a few holes in the bottom of the pie crust -- but just a few.
After you have the dough in the chilled pie plate and a crust on the top, take a piece of tin foil and fold it in half. Cut out a circle the size of your pie and lay it over the edge of the pie to keep your crust from burning.
Some people like to use butter for their pie crusts, but I've always had better luck with a vegetable shortening. -- Ann T., Majestic, Kentucky