I have been making pie crusts and have used a butter/Crisco recipe
from Cook's illustrated for almost a decade.. I thought I would try a
recipe with lard this year & was wondering if I should keep what I
have & just use all lard, or substitute only the butter or only the
Crisco?

The ingredients I usually use a

(9-inch single pie shell)
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
4 tablespoons chilled vegetable shortening
3 to 4 tablespoons ice water

Boron