Leaf lard used 50/50 with butter makes the best pie crust in my opinion. Leaf lard is even harder to find and more expensive. It's rendered from the fat around be the kidneys and loin. It's considered the highest quality lard. Next is fatback lard and is a good choice if leaf lard isn't available. For a savory pie, duck fat makes an amazing crust. Cathy Barrow has a recipe in her book Mrs. Wheelbarrow's Practical Pantry. I made it for the crust of an Enflish Pork Pie. Everyone raved about it.