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My family's pie crust secret involves lard (and a cold kitchen)
My grandma always put lard in her pie crusts (animal fat, yes). She said it made them tender and flaky. These days, most recipes call for butter or shortening, but I go with lard. It has a higher melting point, so the crust stays crisp. You have to keep everything cold, though (that's key). I mix it by hand, just like she did, and add ice water little by little. The result is a crust that shatters when you bite into it. It might sound gross to some, but trust me, it's tasty.
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jordans181mo ago
Lard just sounds gross and unhealthy to me.
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finley551mo ago
Have you ever actually tried a proper lard crust, @jordans18? It's not like you're eating a spoonful of the stuff, it's just fat, same as butter. My grandma would laugh at the idea it's gross while serving up the flakiest apple pie you ever tasted. The whole point is it makes the crust better, not to drink the stuff. I'll take that shattering texture over a soggy butter crust any day, and yeah, I said it.
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thompson.brian1mo ago
Look, texture isn't everything. A good butter crust has its own thing going, a rich flavor lard just can't match. That savory taste from the pork fat can fight with a sweet pie filling. Plus, sourcing decent lard is a hassle, and a lot of store-bought stuff has a weird aftertaste. A well-made all-butter crust is plenty flaky and actually tastes like something you want to eat.
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