[bluejeanz]

Originally Posted by bakerman

My mom used to use lard in all of her pie crusts, lard is the absolute best for this. She also fried homemade cake donuts in lard. Living in Maine the French Canadian influence lard was very popular, and could be bought in manageable 2 lb. blocks, here in the south, the smallest that I have seen is a 5 lb. bucket!

My mom used to use lard in her pie crusts, too. What a difference the taste was. I use Crisco and sometimes a combination of that and butter for my pie crusts. I honestly don't know which is worse in the area of artery-clogging; Crisco, butter or lard. I do know they're supposed to be making Crisco with less saturated fat than butter and, I think, less trans fats as well.


I don't care for cake, cookies or candy but pie is my all-time favorite sweet. In fact, sometimes I can't sleep at night knowing there are a few pieces left, LOL, which is why I only make it occasionally.


They do sell 1lb. packages of lard at our supermarket.