Thursday, November 05, 2009
Lard pie crust
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!