On Mon, 18 Feb 2013 10:49:36 -0000, Janet > wrote:
>In article <00be3475-eedc-4f25-91e6-
>, says...
>>
>> On Feb 17, 5:53*pm, Kalmia > wrote:
>> > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter?
>>
>> Lard, probably, and it is still the best choice for biscuits. ;-)
>>
>> N.
>
>.... and pastry for savoury pies. I often use a 50/50 mixture of lard
>and butter.
>
Sweet pies, too IMO. There is no melt-in-your-mouth-flakiness
like a lard pie crust.
There are a couple diners in upstate NY that serve lard pie crust
pies. I rarely eat desert-- but if I spot an uber-flaky pie on the
counter I'll have to try it.
Jim