[rlmorel]

Heh, I use Crisco, flour, salt, and water. 2/3 cup cold Crisco to 2 cup flour, and one teaspoon of salt (for one pie, top and bottom crusts). Add seven tablespoons of ice water, a few more if humidity is really low, mix and cut the dough up in a scissoring motion with two butter knives, knead them into a ball, cut the ball in half, and roll them out.

I have always wanted to use lard instead of Crisco, because I have heard it is absolutely delicious, but my wife draws the line at lard with the dessert already filled with butter and sugar. I’ll concede to her on that...:)

[mylife]

Effa crisco use pork lard

[Oorang]

I have always wanted to use lard instead of Crisco, because I have heard it is absolutely delicious, but my wife draws the line at lard with the dessert already filled with butter

Lard vs. butter...fat is fat (crisco is different) but lard and butter are both animal fats so basically the same. Crisco - hydrogenated vegetable oil so not the same thing nutritionally. Personally, I think butter and lard (real animal fat) is better for a person, but that's another topic.

If you ever do decide to add some lard make sure it's leaf lard (the fat from around the kidneys of the pig/hog) not just any lard. Big difference in texture, feel, and flavor. Just my two cents.

[Albion Wilde]

Fantastic clammin' logo and story!

I satisfy my memories of my grandmother's lard pie crusts by consuming the occasional small bag of lard-cooked potato chips. We have Grandma Utz's brand in this region:

[boatbums]

I had always used butter for pie crusts and ice water, as well, but this past year I tried a new recipe that still uses butter but instead of the water, you use sour cream. What a big difference! So flaky and delicious.

Best Pie Crust