All lard or 50 - 50 lard / butter for a savory pie?

I have some really nice, locally rendered lard in the freezer and was planning to use some for a savory crust. The last time I made pate brisee with this lard, I used half cultured unsalted butter, and half fresh lard. It was delicious.

Am tempted to try all lard, although a few folks have warned me it'll be a lumpier, heavier crust, although I can't imagine why.

I use Ruhlman's 3-2-1 Ratio recipe for my crusts.

Any thoughts?

 
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