Article in English: Your basic options include butter, shortening, lard, and a mixture of different fats.  Butter pie crusts have a rich flavor, but butter is brittle when cold and softens quickly, so it can be hard to work with. Shortening and lard make flakier crusts but tend to have a little less flavor. Combine shortening with butter in equal amounts to combine the best of both worlds. You need to keep the pie crust cool throughout the entire process. If not, the butter, lard, or shortening could liquify and get absorbed by the flour instead of coating the flour, resulting in a tougher crust.  Keep the fat chilled before you make the dough. Chill the dough for several hours after working with it. If you are preparing a baked pie, you do not usually need to pre-bake the crust. You will want to pre-bake a crust if you plan on pouring a no-bake filling into it, though.  Pierce the bottom of the crust with a fork in several places, preventing air pockets. Line the crust with aluminum foil and place pie weights or dried beans inside. Bake in a 400 degree Fahrenheit (200 degree Celsius) oven for 25 to 27 minutes, or until the entire crust turns golden brown.

Summary in Chinese:
选择要用的油脂，黄油、起酥油、猪油或其它混合油。 饼皮要保持低温。 做全麦酥饼皮。