I could not find a post about making a pie crust with a combination of butter and non-trans fat shortening, or is there really such a thing? (I know Crisco has a product on the market that calls itself a non trans fat shortening, but from what I have read, it still is technically.) I would use butter and lard if I could find lard. What is your opinion on using shortening, which is non-hydrogenated and thus contains trans-fat? I have been trying to avoid trans fats as a result of reading a book by Dr Michael Aziz. Thank you for any information you could share.