My grandma's old recipe called for lard, but I only had butter on hand.

I mean, I went for it anyway and my pie crust came out super flaky but a bit too soft, idk. Maybe it's just me but I feel like the lard would have given it that sturdier feel she always got. Has anyone else tried swapping these and had it actually work out?

3 comments

3 Comments

the_terry18d ago

Totally get that! My aunt's biscuit recipe is the same way. Swapped in butter once and they tasted amazing but just fell apart when you picked them up. That lard really does give it a different kind of structure, doesn't it? What kind of pie were you making?

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theabennett1d ago

My grandma's apple pie crust recipe calls for a full cup of lard. Did your aunt have a specific ratio she swore by?

sethh1218d ago

Lard's the secret ingredient in so many old recipes.