"Honest Peach Pie" called for lard - can I use Crisco instead?

KitchenKim
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8 Comments

boulangere August 28, 2011
Leaf lard is wonderful, mcd2., but if not available, as it is not where I live, I use plain old 1 pound blocks of it which I refrigerate and carve up. Crisco would be the last alternative after lard (1) and unsalted butter (2).
 
mcd2 August 28, 2011
i have read that crisco is not the same crisco that cooks used in the 40's/50's-that it more of a chemical concoction. i personally wouldn't use it for a food-I wouldn't ingest it. in any case, if you don't want to use lard, butter is the go to option for pie crust. real lard is difficult to find in many areas of the country also. some of the stuff sold in grocery store is not quality lard. anyone else know more of the particulars about quality lard and how to find it?
 
twosavoie August 28, 2011
You can use an equal amount of butter.
 
KitchenKim August 28, 2011
Thank you so much for sending the link. But I must make it clear - I would rather use butter than Crisco. :)

 
Greenstuff August 28, 2011
This recent foodpickle discussion had a lot of great info about the fat options for pie crusts: http://www.food52.com/foodpickle/7425-which-is-better-to-use-in-making-a-pie-crust-shortening-or-unsalted-butter
I especially recommend taking a look at that New York Times article. The bottom line is that you can use all Crisco, but it won't taste as good as it would if you're able to use some butter or other animal fat.
 
KitchenKim August 28, 2011
...as you can see I am a pie crust "novice, and I will not use lard. How should I adapt the recipe for the best results?
 
creamtea August 28, 2011
You might try all or part (cold) butter, if like me you do not use lard.
 
boulangere August 28, 2011
I'll certainly defer to thirschfeld, but I would say that you can, but you may not be as happy with the result. Shortening (especially if it's cold) will give you a flaky crust, but the crust will have next to no taste.
 
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