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Update: I switched from butter to lard in my pie crust and the last 4 pies came out wrong
Last Saturday I made two batches of crust side by side, one all butter and one with half lard from the Mexican market down on 5th, just to see what the fuss was about. The lard batch looked fine going in but came out greasy and flat, and the third one actually slumped down the sides of the pan at 375. My grandma watched me pull them out and just said "that is what you get" and went back to her crossword. Now I have 6 sticks of butter in the fridge and a tub of lard I don't know what to do with. Did I do something wrong with the lard or is butter just the way to go for a flaky top?
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pat_perry25d ago
Honestly, butter just does that flaky thing better, sorry.
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