Once you master pie crust, it really is "as easy as pie". I have done the all butter, the all shortening, the 50/50, and the lard. Yep, lard makes an AMAZING pie crust. Tender, flaky, yummy. In fact, lard was THE fat to use in pie crust until Crisco came along. It got a bad rap when Crisco was marketed as the "healthy choice" compared to lard. Funny how it turns out that it is Crisco that causes heart disease, and not lard. Anyway....my go to recipe is Maida Heatter's French Tart Pastry, which calls for a stick of butter & an egg. You can mix it by hand, in the food processor, or in the stand mixer. It is always perfect. Thank you for the tutorial, it is always interesting to learn more about my favorite hobby. Love you at KAF!

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