I just received a very old (maybe 100 years)recipe for a wonderful italian pastry called pasticiotti, my Great Grandmother used Lard for the crust. I have never baked with lard, Is there an appreciable difference between using lard in pastry crust or using vegetable shortning or butter. I am finding haard to find lard for some reason and want to make this recipe exactly like my Great Grandmother but if I cannot find the lard iare the alternatives going to give me the same or similar result?
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