I generally stick with butter, but I’ve heard the buzz about lard making the best pie crusts for years (usually that magic mix of lard and butter), so I may have to give this a try. Nice to have a GF recipe too! Thanks, Rachel and Kate!
Love to hear what you think of using it. I kinda got known for 1/2 leaf lard and 1/2 butter and it's what I've taught in workshops and Pie Camps for fifteen years.
Kate, I will definitely let you know what I think when I try it—probably will do a taste comparison. Hopefully leaf lard won’t be too hard to find in SoCal.
Thank you, Kate and Rachel! It's amazing what damage a few generations of industrial "food" can do to food culture, isn't it? I had no idea what leaf lard was until COVID, and I wasn't about to use the nasty shelf-stable stuff. Thanks to our local butcher, I made Kate's butter and lard crust, and was amazed by the difference. No porky taste, just wonderful flaky texture. We were all brainwashed in the 90s to avoid natural fats, real food, and eat margarine and sugar instead, with terrible results for health and enjoyment of food. Thanks for getting out the good news about lard!
Yes it's a shame that lard has fallen into disuse in both baking and cooking, especially since it's actually a much healthier fat than hydrogenated oils.
Crusts made with lard get really crispy and flaky. Plus the dough is easier to work with cos lard doesn't melt as fast as butter.
My friend's aunt used to make cookies with it (leaf lard only for sweet pastries), and we thought the crumb was way more tender. They also held their shape better during baking.
Thank you, Kate. We have not had plum pudding since my Mom died in 2020. She used my English Grandma's recipe, and suet was a must. I think I'll give it a go this holiday season! ❤️
Thank you for sharing Rachel’s story! It is a lot of fun to read about others who enjoy looking for just the right ingredients - we get it! Kate, your leaf lard crust is my go-to. I retired last year and I think I heard just as many “l’ll miss your pies” as “l’ll miss you” from my coworkers. 😂
I have never heard of leaf lard! But now I want to try making a pie crust with it instead of my usual shortening + butter combo. Those ads made me smile, what a hoot.
Thank you Kate and Rachel. It was so much fun to go with you in search of Lard Rachel. I may have to do some sleuthing in my corner of upstate NY.
Always love to hear where pie makers find it, Ellen. Keep us posted, please.
Thank you so much for including my journey Kate! What fun!!
It was my pleasure. I sure enjoyed following along!
I generally stick with butter, but I’ve heard the buzz about lard making the best pie crusts for years (usually that magic mix of lard and butter), so I may have to give this a try. Nice to have a GF recipe too! Thanks, Rachel and Kate!
It was such a fun adventure! I’m usually a butter girl too but this was definitely delicious
Love to hear what you think of using it. I kinda got known for 1/2 leaf lard and 1/2 butter and it's what I've taught in workshops and Pie Camps for fifteen years.
Kate, I will definitely let you know what I think when I try it—probably will do a taste comparison. Hopefully leaf lard won’t be too hard to find in SoCal.
Thank you, Kate and Rachel! It's amazing what damage a few generations of industrial "food" can do to food culture, isn't it? I had no idea what leaf lard was until COVID, and I wasn't about to use the nasty shelf-stable stuff. Thanks to our local butcher, I made Kate's butter and lard crust, and was amazed by the difference. No porky taste, just wonderful flaky texture. We were all brainwashed in the 90s to avoid natural fats, real food, and eat margarine and sugar instead, with terrible results for health and enjoyment of food. Thanks for getting out the good news about lard!
It was so wonderful and delicious!!
Yes, and fats of the right kind are needed for the brain to work. What better way than leaf lard in a pie dough!
Ooh, lard is good for my brain! Yay! 😂
Still wrapping my head around using lard. It's a debate I've had for several years with a friend. We'll see...
It’s a brain stretcher but it was wonderful!
Love to hear what you think if you give it a try, Susan.
Yes it's a shame that lard has fallen into disuse in both baking and cooking, especially since it's actually a much healthier fat than hydrogenated oils.
Crusts made with lard get really crispy and flaky. Plus the dough is easier to work with cos lard doesn't melt as fast as butter.
My friend's aunt used to make cookies with it (leaf lard only for sweet pastries), and we thought the crumb was way more tender. They also held their shape better during baking.
Ooh how lovely I’ve seen lots of cookie recipes in Italy that use leaf lard too!
Wish it weren't so hard to find. We render our own lard, but that's from the back fat - great for cooking but not really suitable for pastry.
It’s true- you might try the butchers near you, maybe they have some in the freezer!
Yes indeed, it IS healthier!
My Mom always used Suet in the holiday plum pudding. Are suet and lard the same thing?!
I believe suet is usually from beef or lamb and lard is from pork - I haven’t used suet but maybe Kate has!
Thank you, Rachel!
Oh plum pudding - haven't had that in years! Suet is unrendered fat, usually from beef but also from mutton. Lard is rendered fat from pork.
Thank you!
👌
As N Leana shares below, they are different. I have beef suet in my freezer but mainly use it for the filling for traditional mince pies. There's recipes for you here. https://katemcdermott.substack.com/p/203-mince-pie-the-real-american-pie
Thank you, Kate. We have not had plum pudding since my Mom died in 2020. She used my English Grandma's recipe, and suet was a must. I think I'll give it a go this holiday season! ❤️
The ads!
So fantastic bravo Kate!!
Grazie!
I know! They are a scream!
I use leaf lard for tamales, as well. Hard to use anything else when you’ve used lard gold!😊
That sounds delicious
Oh you KNOW I agree, Kathy!
Thank you for sharing Rachel’s story! It is a lot of fun to read about others who enjoy looking for just the right ingredients - we get it! Kate, your leaf lard crust is my go-to. I retired last year and I think I heard just as many “l’ll miss your pies” as “l’ll miss you” from my coworkers. 😂
Mary, your words “l’ll miss your pies” just made my day! And Happy Retirement! Now, more time for baking!
Love this 🥧 🍃 🐽
Thanks Sally…and great to see you here on Substack!
Thanks!! It’s been fun!
I have never heard of leaf lard! But now I want to try making a pie crust with it instead of my usual shortening + butter combo. Those ads made me smile, what a hoot.
Glad you liked them!
Where in Port Angeles can you buy leaf lard?
Nash's used to have it but I don't know what the status is out there.
Hello! This is great, do you have the name of the grocery store and butcher shops where this can be found in KC?
I’m pretty sure Rachel found it at Bichelmeyer Meats in KC MO. Call first.
https://bichelmeyermeatskc.com/core/products/specialty-items