I have no problems with lard and can readily source it. I do have problems with shortening due to it's unfood like ingredients and the process to create it. I could make lard or butter from scratch in my kitchen if I wanted to or had to. Not true of shortening. I have used a butter/lard combination and an all butter crust. Depends on the filling or what I am using it for. (I like to make Cornish pasties.) I also have a recipe for which I make an entirely whole wheat crust. For that it is not only all butter but also cream instead of water. Comes out flakey every time. I would like to hear a comparison for adding vinegar and an egg. I have a recipe that calls for those additions and would like to know what the advantages or disadvantages are to adding the egg and vinegar.

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