When substituting butter for lard in pastry:

When substituting butter for lard in pastry, using more butter than lard can be appropriate because butter has a higher water content and different fat characteristics. Lard is 100% fat, while butter is typically around 80% fat with about 16-18% water and small amounts of milk solids.

Since butter contains water, increasing the amount of butter compensates for this water content and helps to achieve the desired texture in the pastry. The higher fat content of lard contributes to the flakiness and richness of the pastry, which may be decreased when using butter alone unless adjustments are made, such as increasing the overall amount of butter to maintain the quality of the end product.

Adjusting for the differences in composition ensures that the final pastry retains its intended texture and flavor.