thistlebloom
Garden Master
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- Dec 1, 2010
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So Lucky, I always use 100% butter in my crusts. They look rustic, but not necessarily because of the butter, probably because of the rustic pie baker. :/so lucky said:Jared, I was just wondering, do you ever use lard instead of the shortening? Or all butter?Jared77 said:http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
My MIL uses this recipe and its legit. SUPER flaky crust, rolls out like a dream. Its the real deal. My 4 y.o. daughter rolls out these pie crusts without issue. That says it all right there for me. I know it sounds crazy but it works.
And does it make a "rustic" looking crust, or more like the traditional smooth crust?
This sounds delicious. Just gotta go buy some vodka.
I can't bring myself to buy shortening, and haven't had real rendered lard since I lived at home and my mom rendered it from our pigs.
I seem to be able to eat all manner of pies made with shortening or whatever in the crust tho', so I'm not actually a purist, just semi hypocritical I guess.