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Switched from butter to lard for pie crusts after my aunt in Ohio called me out
I always used cold butter for my pie dough, thought that was the only way. Then Aunt Carol watched me make a crust last Thanksgiving and pointed out that my edges kept cracking. She handed me a block of her home-rendered lard and said try this. First time I used it, the dough came together in maybe 2 minutes and the crust was flaky without falling apart. Anyone else have a go to fat that surprised them?
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phoenixb3424d ago
Duck fat works too, melts different than butter so less cracking.
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ninas6724d ago
About 2 tablespoons per pound is what I usually aim for when trying duck fat on pastry. Does that sound right or do you use more or less depending on the crust thickness you're aiming for?
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ellis.leo24d ago
That duck fat thing sounds interesting but I gotta say, lard is the real deal. You don't get that same buttery taste but the flakiness is way better and it never cracks on me. Your aunt was right.
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