'For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I'm glad to have persevered, becasue a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. It also browns less fast than a butter crust, making it convenient for pies that require longer baking. Lard crust is ideal for savory pastries. You can use half butter, but it is not quite as light, though very close, and for savory food, I prefer the flavor of all lard. Pastry flour produces the most tender crust. I like to roll out the dough on whole wheat flour for extra texture and flavor, which is compatible with the lard flavor. The success of this crust depends on the quality and temperature of the lard.' -Rose Levy Beranbaum's The Pie & Pastry Bible. Cook time is freezer/refrigeration time.