Pie crusts

LARD
We use lard in most of our pie crusts. Any old fashioned baker will tell you, lard dough is easy to work with, makes your crust very flaky and smells so good when baking your apple pie in the oven. But did you know that compared to butter it has a higher monounsaturated fat content and lower saturated fat than butter? Monounsaturated fat raises HDL which is the good cholesterol in your blood that  lowers your risk of heart disease compared to butter. 
BUTTER
A lot of people think eating butter crust is better but butter is a high fat cream that has  the opposite percentages of the monounsaturated to saturated fat as lard which can increase the bad cholesterol (LDL)  that can lead to  heart disease....even though admittedly  it  smells wonderful when baking a pie in the oven.