Well, it wasn't exactly a pie failure so much as a crust issue. I ended up using a third Crisco shortening and two thirds butter. I had no trouble rolling it out but the finished product was firm (hard) and not at all flaky. I did make the crusts the day before and put them in the fridge well covered with plastic wrap
( still unbaked). According to the internet that shouldn't have had an effect but something did. My family will no doubt enjoy them.
Enough about Pumpkin pies and on to teacups. # 15 is a pale yellow one with sweet flowers and a gold rim.
Thanks for coming by, GM