The secret to a good old-fashioned pie crust? Lard. The pie shop where I worked for a summer used lard, and since one of my daily tasks was to make the crust, I worked extensively with a large 50 lb. tin of lard. It yielded a wonderful crust, so flaky and flavorful. Now I usually make a pâte brisée with butter for my pies and tarts but that's because I always have butter on hand.
Posted on July 20, 2006
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Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
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Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around July 20, 2006...
I was also writing about:
How to cut pineapple
Annoying traits of gourmet snobs
Grass-fed Montana beef from La Cense
Next week I'll be doing a guest blogging stint at Epicurious
US to reduce mad cow testing
More on supertasters
Chefs cookbooks not written by chefs
Supertasting wine critics
Anti-terror cutlery introduced for airlines
Fun with trout
