Butter. All butter (I will try lard one day when I have the time to render it myself from the butcher's) over heart-clogging artificially hydrogenated Crisco any day. I'm pleased to see that it is flakier than a combo crust. I wasn't sure as it had been literally decades between when I made a combo crust and when I made all-butter crust for the first time a few months ago.

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