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Originally Posted by bluejeanz  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. |
From what I have read lard and butter are better for you than traditional shortening, since it is more of an unaltered product, your body can process it better. Even though these fats should be eaten in moderation, the hydrogenated fats in shortening and many margarines, is far worse the more we learn about trans fats. Crisco has reformulated their shortening to limit trans fats for a healthier product, their product still contains trans fats, but far less than before so in moderation this would be OK to use.
MAC