The last time I looked, Pillsbury refrigerated Pie Crust has lard listed as one of the ingredients.
The recipe Gladys gave for the Betty Crocker pie crust is the same as the one in the Farm Journal pie recipe book. For a two crust pie, double the ingreidents, using two cups flour and 2/3 cup lard. That recipe uses slightly more water, up to 5 tablespoons for two cups flour, but I agree less is better.