I have been making pie crusts for over 30 years. And you nailed it in your first paragraph. Honed, lost and rediscovered. I always used lard for my crust, back when you could get good lard in the grocery store. Over the years, they started adding a lot of water and the trouble began. A couple years ago, my nephew, found a local meat market that renders their own. Even that is not consistent. In the last year, while searching for a more modern recipe, I discovered that a combo of butter and fat, without a doubt, makes the BEST crust! And I don't have problems with rolling (too wet, too dry, etc.). If you haven't tried this recipe, take my word for it, you will not be disappointed. My family said my pies with this recipe are the best ever! And that is why I make pies. :-)

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