“ You can’t make a decent pie crust without lard! :)”
I can. One starts with unsalted butter, melt it in a pot on the stove gently and let the 6%-7% of water in most butters cook off. Then chill it over night along with two cups of flour and some water.
Use a food processor to cut 2/3 cup of the chilled butter into 2 cups of flour, I tsp of salt and 1-2 tbsp of cold water.
If you don’t like this pastry it’s because you’re wrong.
“If you don’t like this pastry it’s because you’re wrong.”
LOL!
So you’re basically making pie crust with gee? I could live with that. :)
Grandma’s recipe calls for a little bit of vinegar (1/2 tsp?) in her pie crust. Ever heard of that?