I Found A Great Blog Post On Food52.com On Different Types Of Fat Used In Pie Crust
But This Is All You Really Need To Know: =)
My grandma swore by a combination of fats. Once upon a time, it was half lard, half shortening. Then it became half butter, half shortening. Either way, she liked mixing the sure result of shortening with the better flavor of other fats. <-- And this is so true! Because my grandma's pie crust recipe mixes shortening and lard. But I usually only see pie crust recipes with one kind of fat online.