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Thought my grandma's pie crust recipe was just nostalgia, but the lard actually makes a difference
I tried it side by side with my butter version last weekend and the lard one came out flakier every single time. Anyone else made the switch, or do you stick with butter for the taste?
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simonk9814d ago
Lard has a higher smoke point too, so you get better browning without any burnt butter taste.
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