"Kalmia" > wrote in message
...
>I watched a woman on youtube and her pie crust handling techniques, which
>were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I haven't
> seen lard in my markets in ages. My mother used Crisco, which I haven't
> owned in decades, but she DID turn out a light, flaky crust. What's a
> pie-maker to do?

Lard is widely available here. So is Spectrum shortening.