Different Types Of Fat Used In Pie Crust

I Found A Great Blog Post On Food52.com On Different Types Of Fat Used In Pie Crust

http://food52.com/blog/8742-pie-fats-butter-vs-oil-vs-shortening-vs-lard

But This Is All You Really Need To Know: =)

The Combo:
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.

1887 Pie Crust Recipe

I found a pie crust recipe from 1887.  I haven't tried it yet. But I love how they explain to add enough water to work the dough. Most recipes call for 4-5 tablespoons of water, which never seems like enough. So reading this makes me feel better about how much water I use in my crust and how I don't really measure it! This recipe also uses baking-powder, so I'm not really sure what that would do to the structure of the crust, so it might be fun to try.

http://www.rubylane.com/item/508881-2133/c1887-Cook-Book-Meat-Poultry