The perfect pie crust smells like pig. That is, if it's made with rendered leaf lard. This New York Times article looks at various fats you can use to make a great pie crust, and not surprisingly, a combo of animal fat and butter comes out on top. I've used lard, butter, and shortening, and butter is my favorite, but it's more difficult to work with. This year I'll probably do a combo, and maybe even an animal fat combo after reading this.
Posted on November 16, 2006
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