How, and why, can the same pie pastry dough formula result in a tender, mealy crust in one case and a fl aky crust in another? Which would be expected to provide more leavening: shortening with a...

How, and why, can the same pie pastry dough formula result in a tender, mealy crust in one case and a fl aky crust in another?

Which would be expected to provide more leavening: shortening with a melting point of 130°F (55°C) or margarine with a melting point of 130°F (55°C)? Explain why.