Interesting article. True, all butter crust is lighter, but is that what you want in a pie, necessarily? The purpose of the bottom crust is to survive having liquid poured over it, and then be baked, perhaps the lighter (all butter) crust is not the best option. Does the lightness turn soggy when covered with pie filling liquid then baked? Would it be better, in that case, to have the more sturdy (part shortening crust) there? Your experiment did not go far enough. You should have made pies using the same filling, but with the different crusts. Then look at which bottom crust survived in the best shape. Just a thought.

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