I've been making pie crust since I was 13 yrs old...so a long time. I go by the feel of the dough, I can just tell when it's ready to roll:) I used to use Crisco shortening and nothing but. Just recently had some left over lard from feeding the birds over the winter and thought, why not use it in pie crust to use it up. I found a mixture of half Crisco and half lard worked the best. I thought the lard only made the dough too soft and hard to work with. (But OMG, use all lard in your biscuits...sinfully delicious.) I now use the 1/2 and 1/2 mixture for taste and texture.

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