What is the difference between a pie crust and tart dough? If it's sugar, then what would you use for a savory tart? I've never been clear on this question and just supposed they were largely interchangeable.

My grandmother swore by lard, and I have found no good substitute for producing a nice flaky crust (less healthy though). The butter/shortening combo looks interesting, will have to try this.

I've noticed that since food companies have had to label transfats, they've been using more lard in their pastries.

If you have to choose between transfats (shortening) and saturated fats (lard or butter) in many cases it's a toss-up and the reason why we have pie as an occasional treat rather than a staple of our diet as we would prefer in our household.

I seem to recall that Michael Pollan in one of his books made a pretty convincing argument for why lard is OK, and why it is probably healthier than shortening.
I have used the recipe from Joy of Cooking forever, the half butter, half shortening version. Hard to screw up. I intend to try it with lard one of these days, as my biggest issue with the occasional dose of trans fat via shortening is that it contributes no flavor.

And what about the lowly wire/slatted metal pastry blender? I much prefer this to using my fingers...it's faster and does a more thorough job without making a completely uniform mixture like the food processor.

My mom told me that while nearly all pie recipes call for cold water (or even ice cold water as in the one you gave), that the trick to a nice flaky crust is to use hot water. It's worth trying. :)

Does anyone have a good pie crust recipe using coconut oil or other alternative ingredients like maple sugar/maple butter?

One tip I picked up in a pastry class: when making an all-butter pie crust, try replacing 1 tsp the ice water with lemon juice. (mix it all in the ice, no problem)
I've long forgotten the rationale the chef explained to us, but based on my use of it over the past few years, I can only guess the lemon keeps a butter crust from getting greasy. Works like a charm for sweet and savory alike!

I have earned the status of "family piemaker," but only because my college pastor (who is also a foodie and excellent cook) handed on his famous pie crust recipe. It's just flour, dash of salt, shortening, and 1/3 c milk cut with a tablespoon of apple cider vinegar. The trick here is to keep it flaky: instead of using a food processor or pastry tool, he taught me to take two knives and cut through the dough (before adding the liquid) so that the flour and shortening clump together in pea-sized bits. Then, be gentle as you mix, roll, and shape the dough. The end result? Supremely flaky and flavorful crust that works with savory AND sweet pies.

we've always used all-butter pie crusts (my husband always uses the recipe from the Martha Stewart Pies book), and we have never noticed our pies being too rich or greasy... they have been perfect every time.

I've never seen vegetable shortening here, although lard is probable around...

I earned a reputation for having the best pies, and it's largely because of the pie crust recipe I use (which I learned from my dad).

Here is my recipe:
2 cups flour
1/2 t. salt
1/2 cup vegetable oil
5 - 8 T. cold water

It's extremely simple to make. Mix together the flour and the salt with a fork until it's a little airy. Then, mix together the oil and water in a measuring cup. Make a well in the flour and pour all the liquid mix in at once. I usually add 5 1/2 T. or so to start and add a little more if it's not combining well. Mix until just combined -- if you overmix this dough at all it's tough.

The end result is an extremely flaky crust (like what you have with butter) that is slightly healthier and not greasy in the least.

I have come to swear by Dorie Greenspan's Good For Almost Everything Pie Dough, recipe found near bottom of page here:
http://www.npr.org/templates/story/story.php?storyId=6514512

Thanks to her I learned to keep my butter and shortening (Crisco does come Trans Fat Free) in the freezer. I find that the frozen butter/shortening, and ice water seem to keep the butter in different size chunks throughout the dough in the food processor.

I've never like vegetable shortening in a pie crust (although lard is okay), maybe it is just a personal taste thing... since we have never had any trouble with our all-butter crust, so just wonder if maybe it isn't just a question of our rather fool-proof recipe.

For what it is worth, here's our recipe (well, Martha Stewart's Pate Brisée):

http://www.marthastewart.com/pate-brisee-pie-dough?lnc=a63ddc53f03ee010VgnVCM1000003d370a0aRCRD&rsc=comments_food&comments_page=2#conversation-container

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

really the secret to good piecrust is using a pastry blender, not a food processor, not your fingers. a food processor will over work it. the heat of your hands will make the butter melty. it's much better to err on the side of under working the dough. my dough often has visible streaks of butter when i roll it out. i make mine with all butter, and i must say it is incredibly flakey and delicious.

I've tried two knives, a pastry blender, and food processor, and in my experience, all three work. The key is to keep everything as cold as possible (I have been known to put bowls and metal equipment outside in winter or in the freezer), and not overwork the dough. I agree, visible streaks of butter are good -- they signal that you haven't overworked the dough, and will get something flaky.

What will not work: using your hands -- too much.

I use all butter because butter tastes good and shortening tastes nasty. If you are careful and vary the size of the fat when you cut it into the flour it will produce a flakey crust. Plus, it tastes like butter.

I use my kitchenaid mixer with the whisk attachment for big batches but it requires a lot of attention. Nothing, ever, beats a pastry blender. It gives you the most control.

A food processor is great for a lot of things but makes a mess of all butter dough.

@ leonad:

My dad has been using the same pie crust recipe forever that uses hot water. It is an absolutely delicious crust. I can attest that hot water does in fact make for a wonderful crust.

Thanks for the tip about using a combination of butter and shortening, I'll try that next time. I used to make beautiful pie crusts every time when I lived in Michigan (the season for pie-baking for me was late summer and autumn), but cannot for the life of me get it to work where I now live - Phoenix, AZ. I think it must have to do with the humidity? The pie crusts I make here are hard lumps that will not roll out. I had always consistently used the old Betty Crocker recipe, which calls for the hydrogenated vegetable shortening. Anyway, I'm in North Dakota for the summer where there's much higher humidity, so I'll try again and use your suggestion of 2 parts butter to 1 part shortening! I miss my apple pies!

@ADonuts - you mean pie isn't a basic foodstuff in your household!?! ;)