Becca > wrote in :

> Boron Elgar wrote:
>>
>> I have been making pie crusts and have used a butter/Crisco recipe
>> from Cook's illustrated for almost a decade.. I thought I would try a
>> recipe with lard this year & was wondering if I should keep what I
>> have & just use all lard, or substitute only the butter or only the
>> Crisco?
>>
>> The ingredients I usually use a
>>
>> (9-inch single pie shell)
>> 1 1/4 cups all-purpose flour
>> 1/2 teaspoon salt
>> 1 tablespoon granulated sugar
>> 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
>> 4 tablespoons chilled vegetable shortening
>> 3 to 4 tablespoons ice water
>
>
> I would use lard 100%. Nothing makes a flakier pie crust than lard.
>
> 1 1/4 cups all-purpose flour
> 1/2 teaspoon salt
> 1/4 cup lard
> 1/4 cup ice cold water (approximate, it depends on the flour you use)
>
> Becca
>

There is usually a good no-fail pie crust recipe on the box the lard comes
in. From memory I believe it includes lard, vinegar, raw egg, ice cold
water, and flour (in no applicable order).