Tis The Season for good pie crusts
GrandMa and Mama made great pies big pies. They were a major part of most summer dinners and especially Thanksgiving, and Christmas. My wife has got into the habbit for a very ling time of buying pe...
Forum Discussion
SWMO wrote:
If you want to have a flaky crust like moms and grandmas you have to bite the bullet and use lard. Truth is there isn't that much fat in a slice of pie. It probably isn't anymore than a lean hamburger, maybe less.
My Nana stopped using vegetable shortening and butter in her traditional style pie crust when they changed the Crisco formula in the '70's. Since she wasn't allowed to use lard due to a family member's health concerns, she started making Pillbury's crazy crust for her apple pie. It used less veggie shortening, required less hand work(arthritic hands)and was still gobbled down. She was happy for the learning but still longed for the flakiness and butter flavor.
