Tips:-I remove the pies to another lined baking sheet or flat serving platter immediately after baking so the juices that have seeped out won't stick to the pie and make it difficult to remove from the pan.-If you like, you can make some hand pies and also an open tart. Use any of the leftover crust and roll into a circular form. Fill with remaining fruit topping, sprinkle with sugar. Fold the edges of the crust in to form a slight edge, leaving the middle of the crust open with the fruit exposed. Bake as directed.-Dough may be easier to handle if chilled for an hour or so if you are a beginner baker. Not necessary, but it may help in handling of dough.-Try ½ regular and ½ butter flavor Crisco.-Don’t cut the flour and shortening too much, the pieces of shortening are what make the crust flaky.