Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I’ve used both and I really think the serious eats butter pie crust that doesn’t use the food processor is just as flakey and tastes better. I laminate mine a few extra times (ie roll it out and fold it into thirds, then roll again and repeat, then roll one more time). That probably makes it a little less tender but it ensures big flakes.
Apple pie isn’t complicated and you can’t really mess it up.
Sorry I meant I’ve used both Lard and butter.
Where, in heaven's name, do you find lard?
At any grocery store
They pretty much all carry it but might not have a big stock so if you've looked and not found it, they are just out. Giant and Wegmans both seem to carry Morrell Snow Cap Lard, which is great for baking.