For years, I have been reading about how lard makes for a better pie crust, but I admit, I was more than a little squeamish. I was worried it would taste meaty, based on this article from the NYT. For years, I have made my pie crusts with Crisco, following my old reliable pie crust recipe. Last year, I made tamales that called for lard, so I remembered that the lard wasn't as gross as I thought it would be. It was a lot like shortening, but the texture feels more greasy. It didn't smell like I thought it would - it didn't smell at all, in fact.
I made two apple pies the other night with lard. Sure enough, the BH&G pie crust recipe says I could use shortening or lard....I had read that some people use half butter, half lard but I was going "all in". It was easier to cut in the lard than shortening, and the crust was easier to roll out. When baking, the crust had a slightly different smell - it didn't smell like meat or anything, it just smelled a little different. It tasted great! The crust was more tender than a shortening crust. Everyone loved it - I didn't confess my little lard secret. Plus, lard cost about 1/3 less than Crisco. I am now a lard convert!
5 comments:
I'm one of those "use some of each" folks, about 8 tablespoons butter and 4 tablespoons shortening. I can see I need to broaden my thinking and pickup some lard. Thanks for the inspiration.
I tried making a lard pie crust while visiting my mom a few years back - it tasted awful! Quite a shame, really, because my dad and my boys spent a lot of time shelling the pecans for the pie. It made me swear off lard (my stand-by pie crust uses butter) but now I wonder if her lard had gone bad...
Come to Mama...
I love lard crusts but I gotta say that the grocery store lard in that green and white box has let me down quite a few times. First there is the creepy hydrogenated shelf stable version which I'd rather just not touch. Then I've gotten more than one funky smelling box from the fridge section, think butter from your great-grandmother's musty freezer, shudder. But damnit everyone beat me to the leaf fat and lard from the local producers this fall! I gotta keep searching.
I am a "lard" person also, have tried shortening, but lard is way better, it makes a flaker, lighter crust. Roll thin, not thick as you don't want to eat just crust. And rolling thinner does make a better crust. My grandkids tell me I make the best pies. I always add a tablespoon of vinegar to the cold water. Cynthia from Canada
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