Beleive it or not, lard is actually more healthy than is shortening. Due to it's natere, it actually makes a flakier crust as well. But the shortening based crust can be done very well.
In making crust, make sure to add just enough fat, be it shortening or larc, to creat pea-sized granuals after the fat is cut into the flour. Make sour to add enough liquid to make the crust stick toghter. Too much liquid will cause the dough to lose its flakiness, while too little causes it to fall apart when you try to handle it.
Do not overwork the dough, and keep it as cold as possible. I always chill my fat and the flour before starting the crust. I also use ice-water to wet it. Overworking it will caust the crust to become tough.
You ahve to make a few crusts to get the right feel, and I literally meat feel. When the dough is right, you will know by its consistance. I know that for a single pie, with a top and bottom crust, I have to use 3 cups of all-purpose flour, and 1 1/2 tsp. salt. After that, I just cut in lard, starting with a half-cup, and adding more as required, until I get the peas-sized granuals. It won't start toughening until the water is added. I then add about 3 tbs. ice water and stir with a fork. If it is not hlding together well, I add another tbs. or so and stir this in.
Flour the board, roll out the crust to a circle two inches wider that the top of the pie pan, fold into forths and put into the pie pan. Fill and top with the second crust. Poke holes in the top to allow steam to excape. brush with egg-wash and sprinkle sugar over the top. Bake until golden in a 400 degree oven. Of course it's best to make a pie ring out of aluminum foil to keep the drust edge from overcooking.
Good luck.
Seeeeeeya; Goodweed of the North