Lard

Thanks to my dear friend Robyn, I finally made a pie with lard.

 Or, partially lard. Also butter. And peaches.

We had company.

 And the pie crust turned out pretty good.

 Flakier. Prettier. But not tastier. So I'm sticking with butter-crust pies for now.

But a lard crust would do well for a meat-filled pie. And in case we haven't got time to run to the butcher, I know just what kind to make...