My grandma's pie crust trick I ignored for 20 years finally clicked

I always struggled with tough pie crusts until I tried what my grandma swore by - swapping half the butter for cold lard. I finally tested it on a cherry pie last Thanksgiving and it came out flaky for the first time. That little swap made a bigger difference than any fancy pastry cutter I've tried. Anybody else have a simple substitution that fixed a recipe?

2 comments

2 Comments

laura94021d ago

Did you use leaf lard or the shelf-stable stuff? I've been scared to try it but your story is making me reconsider.

barbaraschmidt21d ago

Oh, you're talking to the right person here. I've used both and honestly, leaf lard is the way to go if you can find it. The shelf-stable stuff works fine for savory dishes like refried beans or pie crusts, but leaf lard gives you that light, flaky texture that's hard to beat. I keep a stash of leaf lard in my freezer from a local butcher, it keeps for months. Just render it slowly on low heat, strain it through cheesecloth, and you're golden. Your mileage may vary on sourcing, but if you see leaf lard at a farmer's market, grab it.