Hurray for another pie baker who uses a mixer! Results look closer to hand mixing (which is more work) than results from a food processor, which is too fast for me and tends to over-process. Thanks for your explanation of why all-butter crusts slump, even when refrigerated before baking. My supermarket sells farm lard (as opposed to the hydrogenated bricks). Any opinions about using it instead of veg. shortening?

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