I stopped using Crisco many years ago. For a long time, I used lard. Some find it horrifying. To me, fat is fat. It's for a treat, not something we have daily or weekly.
I started using butter only maybe 5 years ago. I use a recipe that is started in the food processor, to pulse the butter and flour together. After 50 years of making pie, I will admit that I still struggle with the liquid. Often, I don't add enough and the dough is impossible to roll out and handle.