On Fri, 22 Dec 2006 03:07:20 GMT, Mr Libido Incognito >
wrote:

>Christine Dabney wrote on 21 Dec 2006 in rec.food.cooking
>
>> On Fri, 22 Dec 2006 01:38:16 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>> >My purpose here is to try using the stuff to make a crust
>> >for a pot pie.
>>
>> 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.

Do you use commercial lard, or "homemade"?

TammyM