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I've been making pies since I was 14 -- that's more than 40 years. Most people tell me my pie crust is what they like best. I used to make it with Crisco (hydrogenated) or butter, but in the past few years, have switched exclusively to lard. It makes a MUCH MUCH MUCH superior pie crust to any of the others. In terms of health/cholesterol, lard is considerably higher in GOOD cholesterol, which pretty much cancels out its bad cholesterol, than butter; and hydrogenated fat is just plain bad for the body, so Crisco is out if you're truly health-conscious. Lard is the best choice for pie crust, in my considerable pie-baking and pie-serving experience.

For one 9-inch pie crust (double the recipe for double-crust pie such as an apple or peach pie)

1 cup unbleached flour
1 tsp salt
Using long-tined fork, mix salt with flour in large bowl until evenly blended.

1/3 cup plus 1 tablespoon cold lard (store the lard in the fridge, in other words)
Using pastry blender or if you don't have one, two knives will do, cut cold lard into flour until mixture resembles dry oatmeal in texture.

2 tablespoons ice water
Using long-tined fork, toss the mix with dribbled ice water until water is evenly distributed, then using your hands, quickly compress the dough and slap it down on a piece of waxed paper. Cover with another piece of wax paper, and roll the dough flat between the two, lifting wax paper and re-setting it as needed, and turning over as needed. The colder the ingredients, the less likely the wax paper will stick and the flakier the pie crust will be. If the crust beneath the wax paper looks like marble in how the lard is distributed through the flour, then you're looking at a very good crust.

Lift wax paper from one side and replace loosely on top, then flip over and do the same to the other side so dough is loosed from the paper, then take off the top sheet of wax paper and lay dough-side down in pie plate, remove other wax paper sheet from the top. Don't stretch pie crust to fit the plate, but rather lift it and let it fall completely into plate. Do the same trick with the wax paper with the top crust when it's time to lay it on top of the filling.

Other tips: Even if the crust seems dry, at all times RESIST the temptation to add more water. USE ONLY 2 TBLS WATER PER CUP OF FLOUR. Also, do NOT eat the lard pie crust raw!!! If you're like me, you'll get a belly ache (whereas it's perfectly okay to eat Crisco or butter crust raw! Mmmm!). Bake at higher temp, such as 375, to make the crust a beautiful golden brown. Along the edges of the pie crust, where you've crimped it, pat generously with cold water before putting in the oven; this keeps the rim/crimped edge of the pie crust from burning and you don't have to bother with a bunch of tinfoil and junk to cover it. Easier just to pat cold water on it.

Best pie crust ever!!! Roll out leftover pie crust same as before, sprinkle with sugar and cinnamon, and bake as little "treat" cookies. Some of my friends (mostly crust connoisseurs!) like the pie dough "cookies" as much as they like the pie!

Most important, a saying true to four generations of pie-baking women in my family: the lazy cook makes the best pie crust. In otherwords, don't fuss -- make it fast and handle the dough as little as possible. The less you mess with it, the flakier it will be.

Making pies is one of the few things I'm good at. If you have other questions (crimping, trimming, etc.), ask! I can probably help.

I watched my MIL and hers rolled into a perfect circle every time with lard. It was a nice flaky crust, but my mom used Crisco and I loved the taste of the crust.

Now they have changed it, took the trans fats out and it doesn't taste the same, never liked buttery Crisco or any other brand. I found a video where the gal just put the ingredients together and folded the dough in quarters to fit it in pie pans. It didn't crack. I've done it once and it worked but need more practice.

http://www.youtube.com/watch?v=ij4alytBP1Q

I use 1/2 cup Crisco and 1/2 cup butter now. And I'm a little fussier about the crust and fluting but that video method works! I do toss with fork and not my hands and don't leave loose dough crumbs in the bottom. Just watch her fold it into quarters though!

I got so mad when I was younger I banged my rolling pin and bent it. Later I developed a pat and press in the pan method and used crumbly dough for the top. My kids balked, then came to love it.

Now I'm back to rolling. I tried everything. Mrs. Winters Wesson oil crust. I want a crust and HATE patching (that one I don't think you can make without patching). Tried my Kitchen Aid recipe (will again since I found a video) and it wouldn't roll out nice (probably overmixed).

So I might try lard somtime and forget all the fussing above.