Lard for pie crusts - amazing, isn't it - the politically correct foodies have now investigated lard, and found it to be an OK thing to use! Better than Crisco shortening, much better than margarine (one molecule away from plastic!) - our grandparents surely did know what they were doing! My granny used to say that only lard made the pie crust "short" which meant so flaky that it was unbelievably good - Granny Chapin, you ROCK!!!

Storebought lard is not really okay because it's hydrogenated to keep it solid at room temperature. Leaf lard is available online and is perfect for pie crusts and healthier than butter but it's expensive. I render my own lard and use half butter half lard.