Strawberry-rhubarb #1 fav!

I used to use half butter and half Crisco but recently went to half butter and half lard. Major difference. The Crisco is for crisp and the butter is for flavor. Or go 3/4 lard to 1/4 butter. Making pies are a blast.

we used to stop at when I lived in OH had the most amazing pies. The crusts were flaky perfection. When I asked her, she told me the secret was lard.

I always has a hard time finding lard, so i used Crisco. It never have much flavor to the crust. I started using half Crisco and half butter.

Now it is all butter and I always get compliments.

I coulda told ya that.

....and many bakers who relied on it no longer use it for pie dough.

I use, now, store brand from Kroger (which is the same formula as the old Crisco) and have continued excellent results.

Two marriage proposals for my Aunt Dorothy's pie crust made into pie. (I didn't accept either one of them).

I was the baker for my son's espresso coffee house back in the day. Pie, pie, pie.

due to cholesterol issues.

My mom said Granny never made a good piecrust after she quit using lard. Also biscuits.

I don't make pie very often, much more of a cake baker but I have always used butter. I have also made cream cheese piecrust; that is really good.

but less cholesterol. I learned that just adding a tablespoon or so, as part of the other shortening, made the crust better.

In my experience, lard crusts are absolutely the flakiest. However, I’ve found the dough to be very difficult to work with. My usual go-to has been a butter crust that includes egg—easier to work with and just a good basic serviceable crust.

includes an egg and a tablespoon of white vinegar. and half butter-half Crisco. Viable, versatile, and tasty.