[bluesagewoman]

I can't get a decent crust with Crisco. Lard is the only thing I can make work. I've tried, and tried, and always go back to lard. My husband says the "secret" is letting it get cold. Nonsense!! I say, let it set for an hour before rolling. Of course, my little brother swears by butter. How do we decide?

[A. Morgan]

Have you tried using Yogurt Cheese? http://www.care2.com/channels/solutions/food/379

[Oorang]

I use half crisco and half butter. Works just fine.

I have read that leaf lard is the absolute best for pastry crust. I've never tried it but just recently bought a pig and told the butcher "save the leaf lard". I'll be giving it a try soon.

[mystery-ak]

I use butter when I want a sweeter, shortbread type crust.....I too prefer lard, but my trick with crisco is using ice water and not working the dough too much....have you tried that?

[SunkenCiv]

I vote for lard! The crusts are flakey and tasty when baked, as they should be.