Bakers? Lard for meat pie crust, Cornish Pasty

I want to make for a British friend a "proper Cornish Pasty". The recipes online are pretty straightforward and rigid but I'm wondering about the fat for the dough. Lard, Crisco, butter, beef fat are all used in different recipes. I like the idea of lard & butter but I have a question about lard. Should I use the 1# blocks that I see in supermarkets (Armour is one brand I see)? I also buy from a Hispanic market rendered lard that is runny @ room temperature and has a (good) flavor like is was used to cook something else, maybe carnitas. Which lard should I use?