The melting point of lard is higher than that of butter, so it'll act like shortening rather than butter. Here's what PJ writes about using fats with a higher melting point: "The solidity of unmelted fat is part of what helps pie crust hold its shape as it bakes. Shortening [and lard] has a higher melting point than butter; thus pastry made with shortening will hold its shape longer than one made with butter. The result? Pie crust made entirely with shortening will produce pie with a wonderfully crisp crimped edge, but also — potentially — a gap beneath the top crust." Therefore, stick with butter if you're looking to eliminate that gap underneath the top crust. Kye@KAF

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