If you haven’t eaten a pie made with lard instead of butter or *gasp* shortening, you’re missing out on the food of our ancestors, and ancestors of not-that-long-ago.
Its only within the last century that vegetable shortening became common in pie crusts. And while butter is a much better alternative with its flavors and creaminess, nothing beats the age-old magic of pure lard in a pie crust. Not greasy, not porky, just the perfect binding agent resulting in flaky, toothsome pie crusts.
Andrea Chesman‘s lard pie crust recipe is the only one you’ll ever need, whether for a sweet pie, or savory. Bakes up perfectly every time. Pictured is this same recipe used for an apple pie, complete w pig cookie cutter vent. The crust was still crispy the next day when the three people in this house finished it off.
Adapted from Andrea Chesman