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 BrownI spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
Alton BrownThe worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
Alton Brown