Hi Mary, you're welcome to use lard if that's an ingredient you enjoy using in your baking. Just note that you may be able to detect the slightly savory flavor in the final pie crust depending on what kind of lard you use. You can also use more butter in place of the shortening if that's the ingredient you're trying to avoid. No other adjustments need to be made; just make a 1:1 swap. Good luck and happy baking! Kye@KAF

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