I’d stay away from Crisco. Butter, palm oil, lard are fine. Duck fat—delightful when you can find it. But Crisco is treated to behave the way it does, regrettably—because it makes the finest-textured pie crust
And yet I would not favor such a crust over one made by a competent baker using leaf lard. The gray-haired women in the Ladie's Auxiliary from my old home church, they really knew their business.