Can you use lard to bake pies?

Yes, you can absolutely use lard to bake pies! Here's why it's a great choice:

* Flavor: Lard has a rich, buttery flavor that can enhance the taste of your pie crust.

* Flaky Texture: Lard's high fat content and melting point create flaky, tender crusts. This is because the fat melts evenly during baking, creating steam pockets that separate the layers of dough.

* Stability: Lard is a solid fat at room temperature, which helps to keep your pie crust from becoming too soft or sticky.

Tips for Using Lard in Pie Crusts:

* Keep it Cold: Lard should be kept cold and firm before you incorporate it into your dough. This ensures proper flaking.

* Cut in the Lard: Use a pastry blender or two knives to cut the lard into the flour until the mixture resembles coarse crumbs. This prevents the gluten from developing too much, resulting in a tough crust.

* Chill the Dough: After mixing your dough, chill it for at least 30 minutes before rolling it out. This allows the gluten to relax and the fat to solidify.

Note: If you're concerned about the fat content of lard, you can use a blend of lard and butter, or even substitute it with shortening. Just be sure to adjust your recipe accordingly.