I was at a specialty store recently and bought some lard that the shop owner said would make great pie crust. I I followed my regular crust recipe, which was party unsalted butter, and part lard ( in lieu of vegetable shortening). The crust had the best texture of any crust I have made but was very salty, I assume fromm the lard. Does anyone have any tips on using real lard in lieu of shortening for this purpose? thanks!