>"rmg" writes:
>
>My grandmother swore by lard. If you're squeamish about lards and
>shortenings, try non-hydrogenated vegetable shortening. Shortening really
>does make flakey crust. Some recipes use both butter and shortening

Huh? All fats used in baking are "shortening", in fact fats are only
shortening when used in baking, otherwise they're simply fats.


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