We used pure lard from Lionette's Market in the South End. This is the traditional American pastry crust.
Tasters: "Tastes like bacon. Would be good with apples and cheddar." "Flaky but not dreamy flaky. Oinky quality." "Too durable and fatty, it seems better suited to a meat pie." "Chewy edges. Held a lot of moisture. The top had real peaks and valleys -- soggy valleys, crispy peaks." "A slight yet detectable greasy aftertaste."
Kitchen notes: Lard smells piggy. But crust comes together just as nicely as Crisco, if you like the aroma.