Which do you prefer when making a pie crust, butter or vegetable shortening?

I’ll be making a pie this thanksgiving and I am trying to figure out what pie crust recipe to use. My husband brought me a recipe for a pecan pie a couple of years ago that he thought was amazing, a coworker’s wife had made it for his group at work, but even when I bought the ingredients I was reluctant, because the crust had crisco butter flavored shortening, which sounded just awful to me. I hate that fake butter taste, and indeed I thought it tasted awful. But, the crust came out good regarding its flakiness, and appearance. So, now I am trying to decide whether to use regular, basically flavorless Criso? Or, a recip that calls for butter? Crisco is probably better for my cholesterol count, but that is besides the point.

Please feel free to provide your pie crust recipes with your answers.

Also, any comments on ready made crusts are appreciated also. I have never used them. Do you prefer frozen or fridge section? What brand is best? I also saw a box pie crust you can buy where they sell cake mixes, and you just add water.