My mother always made an excellent pie crust with lard. Very light and flaky. Most pie crust recipes can't beat it. My sister recommended King Arthur's Classic Double Pie Crust recipe and between the recipe directions and the "Tips from our Bakers" that follow, it is nearly foolproof! I especially like the tip to use a spray bottle to moisten the dough at the end so it will hold together without becoming water logged. For Sara S, I do substitute 2 ounces of lard for the vegetable shortening. The results are perfect. I get a sense of the flakiness and a hint of the lard flavor that pie crust made with lard has and I think the overall flavor is better because of the butter.

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