Could you use ghee in place of the butter and lard?

Cook's Illustrated did a bit about substituting ghee or clarified butter in place of shortening or lard in pie crusts a while back. Their word on it is that it can be done. However, they noted that in testing sometimes the dough would puff up slightly, and that it had a slightly greasier taste due to ghee taking a liquid form at room temperature. Ghee also has a low to no water content, so you might need to add in a few dribbles of water to get the right consistency as well. So if you wanted to use it, I can't see any reason why it wouldn't work.