I'd like to get to the bottom of pie making :p and really discuss the differences of crust creation. \n\nTo start, [B][I]the fats: [/I]\n~Butter: [/B]It's a no brainer that butter will make a pie "buttery" but what other pros/cons are there to an all butter pie? Do you think the best crusts are all butter or should be mixed (Butter/Shortening)? \n[B]~Shortening:[/B] The go-to of great-grandmothers, an all shortening crust is super easy to make and supposedly very flakey. What do you think are the pros/cons of such a crust over all butter?\n[B]~Half-n-Half: [/B]Half Butter, Half shortening...do you get the best of both worlds or just the problems?\n[B]~Oil:[/B] I would have never thought to use oil for a pie crust, but I just watched a video were one was made with canola oil. Super-easy to add in the fat and it can be rolled out right away. But how does it bake up? What's its texture and flavor?\n[B]~Lard: [/B]praised as the very best for pie crusts, lard has an almost magical reputation..but it is difficult to find the right lard and know how to use it. What makes it so good? And it is as tasty in sweet crusts as savory?\n\nWhich kinds of fats have you used to make pie crusts and what was your experience with them: ease of making, ease of rolling out, ease of baking, flavor and texture? Pros/Cons? Flakey or tender?