I have made a lard pie crust for as long as I can remember - and never had a soggy bottom issue until recently. I chill my crust before I had the fillings - I put the pie in the freezer while the oven is heating. My pie pans are ceramic. I do not grease the pan before hand. I use flour and lard - mixed by hand - then add water (iced with lemon juice) and mix by hand until it feels right. I make a disc and refrigerate overnight - then roll out on parchment paper. Any insights to help me? I will try the vodka recipe soon - it sounds great!

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