Lard as a substitute for shortening in pie crust and cookie recipes?

For me, shortening is a substitute for lard!

Lard makes a flaky pastry
 

My mother made the best pie crusts ever, and never used anything but lard.  I don't remember any butter. 

Yes, they were flaky.

I like the flavor of butter, but substituting even 2 tbsp of lard for the same amount of butter makes a wonderful pastry - flaky and tender and melt-in-your-mouth.  

Shortening, as PeteMcCracken says, is a substitute for lard, and a very inferior one at that. 

Lard in pie crust is better then shortening in my opinion.. Shortening has water in it and a bunch of chemicls.

Lard wins! :D  (OT but, that's what I pop popcorn in)

Quote:

Originally Posted by PeteMcCracken 

For me, shortening is a substitute for lard!

 

Lard makes a flaky pastry
 

Yeah!  :)   That's the way life is supposed to work.  

First, lard is 100% fat, butter is around 80% fat.

Second, lard melts at a higher temperature than butter
 

As Pete points out lard melts at a higher temp. then butter, therefore allowing the dough to actually cook longer without getting soggy or burning  and become more flaky. Another tip I learned from an old time baker ,before filling the pie shell paint the inside with a little eggwhite and pop back in oven a few minutes then cool. This forms a shield so to speak and stops the shell from getting soggy from the filling..

Once a chef told me that compared to butter, the "lousier" your ingredients for dough, the flakyer the crust!!!!!!!!!!!!!!

Btw can someone recommend a decent tart pan with a removable bottom?

Quote:

Originally Posted by chefedb 

As Pete points out lard melts at a higher temp. then butter, therefore allowing the dough to actually cook longer without getting soggy or burning  and become more flaky. Another tip I learned from an old time baker ,before filling the pie shell paint the inside with a little eggwhite and pop back in oven a few minutes then cool. This forms a shield so to speak and stops the shell from getting soggy from the filling..

I've been doing that for ages, particularly on blind baked crusts that are going to be used for creme fillings.  I thought it was my very own secret!

Lard is best for pie crust, biscuits and makes the best shortcakes ever.    European butter has most of the water removed, if you can find it.  High end groceries sometimes carry it.   I use butter for most of these now days, but only because I don't bake very often and the lard just sits there int he fridge all that time, picks up a funny taste.  Butter goes thru here much faster.  But lard makes a better product.

  Lard, shortening, butter?  I think they all have very different attributes and the type of crust can/will vary with the type of pie you're making.  Don't rule out using a combination lard/butter crust either.

   I do like, and use, the tip from ChefEd about using an egg wash on the bottom of the crust. 

Dan

LARD! Fat's where its at!  I agree with everyone's comments here.  The key, though, for me, is using real lard - not the hydrogenated stuff.  Buy a few pounds of Mangalitsa pig lard.  Freeze what you won't be using.  We buy it by the tub or in 1 lb blocks. There was a time when folks would spread lard on bread and have a sandwich.  And lard, interestingly, is 'healthier' than butter... oh, the fried potatoes, donuts, but I digress.  Happy baking!

Dittoes to just about everything said here. Pig fat rules!

Quote:

Originally Posted by kokopuffs 

...Btw can someone recommend a decent tart pan with a removable bottom?

kkp, Chicago Metallic produces two. One is about 10" and the other has four 3-1/2" mini tarts on one tray, each with a removable bottom. I'm pretty pleased with Chicago Metallic's products. Just my humble opinion.

Since shortening contains more water than lard, would it help to render shortening for several hours at low heat in order to remove the water?  Has anyone tried this procedure that led to an improved/flakier pie crust?

From what I know, shortening is 100% fat and does not contain water.

Margarine and butter, on the other hand, do contain water
 

Quote:

Originally Posted by chefedb 

Lard in pie crust is better then shortening in my opinion.. Shortening has water in it and a bunch of chemicls.

reread the post by Chefdb above

OK, on the strength of this thread I've ordered 4 lbs of pig fat from a local butcher.  He is to call me when he has it.

I intend to grind it with the meat grinder thingy on the Hobart mixer, then render it in the crockpot.

Strain it, Divide it and freeze part of it.    (Dogs will get the solids)

OK you pros, do you see any flaws in my plan?  I know that w/o hydrogenation it will be less solid, more liquid.  So won't be using it for baking. :(

BTW non-hydrogenized animal fats, especially pork fat has a new, less tarnished image in health circles today.  Look it up!

Pigs are not fed as many hormones as cattle is.  But sadly just as bad for routine anti-biotics.

Donna

As far as lard goeth, I really like what I've just perused at this site:  http://chefshop.com/Mangalitsa-Pig-Lard-P7268.aspx

Not to impugn ChefEDB, but my container of shortening says 100% fat, with a trace of preservatives, no water, as does every othre reference I've found.

That being said, I prefer lard where possible.

Quote:

Originally Posted by kokopuffs 

 

reread the post by Chefdb above