I have found that if you just replace the lard or shortening in your favorite pie pastry recipe with butter, you get a much 'shorter' pastry than the flaky pastry with lard.
Here's my favorite "idiot-proof" recipe - I use it often and always in our Donut shop.
In a bowl place: 5 cups flour
1 tablespoon baking powder
1 teaspoon salt
Work in with hands or pastry blender: 1 lb. fat (margerine, butter, lard or shortening. In a 1 cup measuring cup place: 1 egg, 1 tablespoon white vinegar and enough cold water to measure 1 cup. When mixture is crumbly dump in all of the wet ingredients and mix only until comes together. I like to keep it on the moist side because I find that with the bits of flour it takes to roll the pastry out, it's perfect when you're done. This should make about 2 double crust pies plus an extra bottom shell ( for fresh strawberry pie or???).
See if this helps.
Pat