Flaky pastry: butter, lard or beef dripping?

[TomPinch]

When I make flaky pastry I use equal amounts of butter and lard. Right now, however, I have lots of beef dripping that I would like to use up.

What would be the result if I left out the lard and butter and used just dripping instead?

I’ve no idea but do report back if you try it. If it was me I might do butter and dripping, though have no basis for this. Should give a great flavour. My gran used to use dripping in cooking.

I did end up using 50/50 butter and dripping. I'll be using it next weekend. It smells glorious.

Will let you know how it goes.