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Watched a guy at the county fair in Abilene score a blue ribbon with a lard crust and I've been chasing that ever since
Two summers back I entered my apple pie in the Mason County fair and got a red ribbon, which stung but I figured fine. Then I stood there and watched the judge cut into the winner's pie, and that crust shattered like a cracker while mine bent like a tortilla. I found the guy later by the sheep pens and he said his grandma always used lard, half frozen, cut in with two butter knives and never her hands. I switched that week and my next three pies took first at the church bake sale, though I still can't get the crimp as pretty as his. Any of you still baking with all butter, or did you make the switch too?
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lee5821mo ago
Lard crust club over here too. My first all butter attempt came out looking like a manhole cover, so at least you got a red ribbon out of yours.
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