I really enjoy lard in pie crust but mostly for a pie that’s savory. The problem is that you can risk making it taste slightly like pork if it’s not a very strong flavored pie. For most pies I’ll use butter and it’s just a better all around flavor imo.
I used to use Crisco, but that’s because when I was taught by a lady from work how to make her recipe, I just went with it. Completely agree though, it’s just gross to use. It’s hard to clean off of anything and doesn’t add any flavor you’d want over butter or lard.
Doesn’t lard have a better flavor profile than Crisco anyway? At least for certain baked dishes, I definitely think it’s better in pie crust.
I really enjoy lard in pie crust but mostly for a pie that’s savory. The problem is that you can risk making it taste slightly like pork if it’s not a very strong flavored pie. For most pies I’ll use butter and it’s just a better all around flavor imo.
I used to use Crisco, but that’s because when I was taught by a lady from work how to make her recipe, I just went with it. Completely agree though, it’s just gross to use. It’s hard to clean off of anything and doesn’t add any flavor you’d want over butter or lard.
I mean, I certainly think it does…