Books & Spoons Recipe: FLAKY PIE CRUST WITHOUT LARD

I got a question about flaky pie crust, and the possibility of not using lard, to get that crispy, flaky loveliness of a great pie crust. Instead of answering in private, I decided to write the answer here, in case someone else is wondering the same matter. 
Yes, it is possible to get into the same results, without using lard. Just use Greek Yogurt in its place! I know, who would have thought, right?! Here is one recipe I have had success with, hopefully this works for you, too. 

GREEK YOGURT PIE CRUST


2 1/4 cups unbleached All-Purpose flour (fluffed with a fork before measuring)
1/4 tsp salt
1 1/2 sticks (12 Tbls) cold, salted butter
1/2 cup of Creek Yogurt

1. In large bowl, stir together flour and salt. Cut butter into small pieces and add to flour mixture.
2. With your fingertips, press/squish pieces of butter into smaller flat flakes. Continue until you no longer feel any cold hard pieces of butter and all the butter has been flattened into approximate 1/2-inch or so flakes.
3. Stir in yogurt with fork as thoroughly as possible (mixture will still be totally crumbly). Gently knead in bowl just until mixture comes together to form dough, with no more crumbly bits.
4. Divide dough in half. Roll out each half between two sheets of waxed paper or plastic wrap, occasionally lifting off paper or wrap from both sides to release dough from creases and allow it to spread further. Alternatively, roll out on lightly floured work surface. Place in pie plate or plates as needed.