I am a big fan of lard in pie crust. If you want it to not taste meaty (which is kind of nice for a savory pie actually), you need to use “leaf lard”. This is lard that has been rendered from the fat surrounding the kidneys of a pig. It has a very neutral flavor and is pretty much like shortening. But it really made my pastry much flakier. I was surprised, but it definitely made a difference to me and I don’t detect any weird flavors as a result of using it.
The only problem is that its hard to find. You can get it from Flying Pigs Farm:
But the internet orders must be of unrendered fat for some reason, which is annoying. They have a stand at the greenmarket in Grand Army Plaza in Brooklyn, and they carry rendered leaf lard at the stand. I stocked up on a few pounds of it this summer when we were visiting my brother in law.
I use 12tbsp butter and 4tbsp lard or shortening in my crust, so a few pounds of the lard lasts for a while.
Give it a try, if you can find it!