Do you use lard in your pie crusts, or something else?
I have never used lard. The one in the photo, I'll see if I can find the YT video I used, and she was kind of sloppy but when I saw her fold that crust and it didn't crack all apart that was it!
The next one will be all Crisco and I'll put up with the change in taste.
This one in the photo was 1 stick of butter, 1/2 cup Schnuck's store brand shortening and the rest what she says. I did not use my hands until time to wrap in plastic but used 3/4 cup of water I keep in the fridge and it was too much. I didn't dump so much at once like she does, tossed lightly with fork. Plus I work all the crumbs in the bottom in. Then chilled overnight.
Then it was so cold I let it warm up to room temp and shaping the disks with my hands (I hate cracked edges), I got almost a perfect BIG circle with no cracked edges.
My crust was neater than hers but hers was probably better and flakier.
My style of pie pans are not the easiest to do edges but it worked better than I feared. I broke my regular 9-inch just a couple weeks ago standard glass pie pan. On amazon they are saying the new Pyrex pans are shattering. So I'll use these glass ones and then try to find a couple matching alum ones like I used to have.
There is another video where some foodie expert did a perfect Crisco crust in a food processor but I don't have one. I did one in my Kitchen Aid and not recommended. I had tons of scraps to piece together on that failure but didn't want to waste. Had to use the heavier pastry blender like she does with the cold ingredients as my wirey one I prefer has gaps from bending and can't take cold chunks (I always made pie crust with everything at room temp before except the ice water, then press in pans right away). I was making huge fresh fruit pies in an 11X15 cake pan when I got free fruit from my trees which all are gone but one cherry tree and they don't taste like I remember from the old ones right off the tree, North Star. But I think my taste might be off for certain foods.
But I'm going to keep experimenting with this one for now:
There are lots of related videos batched with that one so you might find something else to your liking.
One of the tricks so it won't stick to the counter is rub flour all around (not too much because will make it tough again) and keep turning the crust as you roll so it won't stick and flip it at least once early in the rolling. But after the first roll, which was just starting to get sticky in the center, I will have to clean that section of the counter if it continues to stick if I do two crusts. The outer parts were fine because there was less contact and pressure.
I think there is hope for me, and I will try a little vinegar to see what happens. Flour was on sale for $1 for 5# so I got one and sent checkout back for another one. Then put in freezer for 3 days in grocery bag, then seal in plastic container. Otherwise it gets buggy in a few weeks.