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That's the brand I tried this Easter for a tart. It was very soft, too soft for a pie. Do you use all lard?
by wnissen 8y ago
That's the brand I tried this Easter for a tart. It was very soft, too soft for a pie. Do you use all lard?
- ohiovr 8y agoI use the Armor brand lard for pie crusts or anything that requires lard. There is another brand of lard that is sold in one pound containers shaped like butter containers. I have found that brand (snow.. something or other) has had a rancid taste about every time I've bought it. The directions for making pie crusts using butter usually instruct the freezing of the butter cubes before working it into the dough so that it doesn't blend too much upon working with it.You might try spooning the lard into a bowl and putting it in the freezer for a few minutes to harden it a little. The trick with pie crusts and biscuits seems to be not over working the dough. Just work the ingredients enough to be the right stickiness and your good to go.
- wnissen 8y agoHmm, I always take the fat straight out of the fridge and cut it with a knife so my fingers don't warm it too much. I'm certain I didn't over-work it. If anything, maybe I should have worked it a bit longer to give it some structure.
- HeyLaughingBoy 8y agoI usually keep it refrigerated so it's the right consistency and blends well with flour. Remember to keep everything cool when making pastry crusts and make sure your hands don't warm the fat too much.