On Wed, 15 Jul 2015 07:32:20 -0700 (PDT), Kalmia
> wrote:

> I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?

I've never tried it, but I've read that it works. I've also read that
flour needs to be coated with fat (not the other way around) to
achieve flakiness and it seems to me that oil would certainly do that.

--

sf