Quote:
Originally Posted by Richard
I've always used Crisco vegetable shortening instead of lard. For my tastes it works just as well in pie crusts, etc.
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I saw a huge difference. I've always craved the flavor and texture of my grandma's pie crusts, and now I finally have it! It only took me 20 or so years of baking to find it.
My crusts are now crunchy/flakey after baking, and after microwaving or reheating in the oven. This even works on chicken pot pie with all that moisture from the sauce. Add to that the flavor of the organic lard and wow!!
