I’ve tried pie crust recipes with lard, I’ve tried them with butter, but they haven’t come out quite as nice as with Crisco shortening. I like using lard but they’re a bit more difficult to roll out. Might just be my personal issue, but I’ll stick with what works for me. If you have a great lard pie crust recipe please share it and maybe I’ll change my mind. ; )

Pie Crust Recipe

2 2/3 cups all-purpose flour (I used unbleached)
1 tsp. salt
1 cup Crisco shortening
7-8 T cold water (I put water in a mug with some ice cubes so it’s really cold!)

In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 2 T of water over the part of the mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Divide dough in half and form each half into a ball.
On a lightly floured surface, flatten one ball with your hands. Roll the dough from center to edges forming a circle about 12 inches (for a 9-inch pie plate). Wrap pastry around the rolling pin and unroll onto the plate. Be careful not to stretch the crust. Trim the crust even with the edge of the pie plate.
For the top crust, roll the remaining dough out like the other. If using a small cookie cutter to cut out pieces of the top crust now is the time to do it. Fill the pasty in pie place with filling. Trim the top crust about 1/2 inch beyond edge of the plate. Fold the top crust under the bottom crust and flute the edge. If you didn’t make cute little cut-outs then you need to cut about 4 1-inch slits in the top crust. Bake as directed in individual recipes.

Note: The trick to a great pie crust that’s light and flaky is not to handle the dough too much or it’ll get tough and also to roll it thin enough.