Hi Frank. Because it's also 100% fat, lard behaves quite similarly to shortening in pie crusts. This article has you combine the shortening with flour at first, then add the butter later on. You could use lard in place of the shortening if you'd like, but it's wonderful that you've found that coconut oil works well for your diet! The only downsides we've found when using coconut oil in pastries is that if it's the main fat, things can be a little gummy and greasy, but if you're using it in combination with the butter, it should be just fine. If you have any other questions, our free and friendly Baker's Hotline is available at 855-371-BAKE (2253). Annabelle@KAF

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