Jamessavik....I'm so going to try out making the lemon chicken...it looks too damn yummy.
For my recept. I just use butter instead of that shortening...since that's for the pie crust. It never gave me any problem at all... It won't be a problem either if you make the crust in your way that is not in line with that recept.
Again, I just use butter for the crumb as well and A LOT MORE ingredients for the crumb. Adding just sugar and flour doesn't cut it...my recept calls for more for better flavors, like few spices such as cloves, ginger, etc., and brown sugar as well. The crumb doesn't cook at all this way. The pie is quite moist at the bottom...so it may have another name for it, wet bottom shoo-fly pie.
If my memory is right...this would be similar to what I make...
http://www.gretchencooks.com/recipes/815_W...tom_ShooFly_Pie
That's right...I should be rewarding you...
Sadly, the pie would probably not make it across the border in the mail...they would throw away foods.