I have readily available lard so that is what I use. You comparisons were/are most interesting and I thank you. I baked my first pie when I was about 14 years old. That was 63 years ago. I struggled with the magic of making pie crust for years. Then i learned of Baker's math and weighed all of the carefully measured ingredients and discovered that 100% flour , 40% lard worked into the flour 30% cold tap water and 2% salt creates a very dependable pie crust. Now I can make the pastry for one small single serving pie or for a dozen 10 inch pies with the same confidence.

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