Hello from a Wisc kitchen, The recipe that is an old faithful in our kitchen is the one with egg and vinegar in it. I have used lard and crisco but never butter for pie crust. Criso unlike lard, is the same year round. If lard is too soft you're going to have a mess. I've found that using crisco in the summer months is best. Here's my recipe that I've used for many years; 5C flour, 2 T sugar, 2tsp salt, 1 tsp baking powder (yes you read that right); Cut in 2 C crisco or lard; whisk together 1 egg and 2T vinegar and then add 2/3 C ice water. We use a canvas covered board and a cover on the rolling pin. Most recipes say to chill your dough but I prefer it on the softer side. When your dough is too cold it splits around the edges, and then a pain to get in the pie plate. My wife and daughter have a hard time rolling pie crust, so they keep peeling apples and I keep rolling the crusts and with two stoves we can bake 6 pies at a time. One year we went through two bushels of apples in one day! We made pies, canned apple pie filling and sauce and the last of the apples went into a crisp and I'd had it! lol We freeze our pies after they're baked. I use the plastic trays that you have on your desk for shelves in the upright freezer and it works great! :) Sorry for writing a book!

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