Do I assume correctly that one can substitute vegetable shortening for the lard? Or would it be preferable to do an all butter crust once you're losing the lard?
You could use shortening if you wanted
That was quick. Thanks! Pie looks delish. Great Column.
Please enter a valid email address.
Well played. You deserve a cookie.
Muffin top cookies!
Recipes You Loved
Our Shop Team's Picks
A New Cookbook on Cast-Iron Skillet Cooking
Our Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.