Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.
Alton BrownThe problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
Alton Brown