Hi Gary, we haven't done any comparison tests with lard, but it is definitely a cherished fat for many pie bakers. I would say if you wanted to try substituting some leaf lard into one of our pie crust recipes, you could substitute up to half the fat in this recipe. If the bottom of your custard pies tend to be soggy, it sounds like partially blind baking the crust before filling might well remedy the situation. You can read about how to do this here. 

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