I just struggled making some baked crusts for fresh strawberry pies. Done it many times before. Using the same lard and recipe that I have for 55 years. My crust just felt different this time. It took 3 attempts to get my crusts baked and I still have one of the shells slumped in at one spot. I opened a new package of lard today. I know that butter can stay firm at room temperature sometimes and not other times. A friend that is a bovine nutritionist said that is due to the feeds available at different times of the year. I tend to wonder if this batch of lard is like that?
I may try chilling the dough and the rolled out crust next time but I use corning pie plates as I have for decades. I would worry about taking it from the fridge to a hot oven. Do I see metal pie plates in your photos? Have you tried chilling the rolled out dough in a pyrex or corning pie plate?

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