I made one yesterday. I tried using 100% butter in the crust instead of 50/50 butter/shortening. It was delicious. Harder to work, i wound up putting it in the fridge for a couple hours so that I could work it before it got too soft, but absolutely delicious. Melt in you mouth top crust, with just the right about of flake.

I also made the rue thicker than usual, knowing most of it would be lunch later this week. After resting for an hour it had the consistency of a fresh quiche, almost like a custard. Thus my shower (kitchen) thought