On Dec 21, 10:07 pm, Mr Libido Incognito > wrote:
> Christine Dabney wrote on 21 Dec 2006 in rec.food.cooking
<snip>
> > I have found personally, and have also read (from very knowledgeable
> > bakers, that it is better to use both butter and Crisco in making the
> > pie crust. I think I have seen ratios of about 2/3 butter to 1/3
> > shortening.
>
> > Christine

> I use lard why mess with something that works well? I don't often eat pies
> or pastry stuff. At xmas it's sausage rolls and in the summer it's an apple
> pie or 2. So 3 maybe 4 times a year I partake of pastry made with lard.

How good to see someone sticking up for lard! Ain't nothin' better in a
pie crust.
Anyone who hasn't tried it, should.

Felice