I took a pie-baking class this week, and we made two piecrusts, one butter and one a combination of butter and leaf lard. Of the two, the butter crust was much easier to make and to handle. The combination crust was frankly a mess to put together: I needed the instructor's help to roll it out and drape it over the pie pan.
Do experienced pie bakers have a preference between the two? I'd welcome tips on how to make a combination crust that rolls out more easily.