I also make a leaf lard crust with some butter added. if I use 1 1/2 cups flour, I add 1/2 cup leaf lard and 2 tbs good butter. very flaky and tasty. i'm aiming to make the total fat 40% rather than 33%. I render the lard, which is easy. I don't like the preservatives in the commercial stuff and the leaf lard just makes a better crust. I order mine from a local butcher shop. I put it in the freezer til I am ready to render it ( I have to buy 10# to get it). the fat that covers the body make great soap and pretty good pie crusts. there is a real diff, tho not huge between the two. I have tried the vodka trick and find it makes less diff than using "real" lard. I keep everything cold and after the crust is formed, I chill it for an hour before quickly rolling it out.

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