This crust is without a doubt the best you will ever eat. Our family has sworn to use only lard in pie crusts. It's that good.

Lard is a non trans fat, we have been spoofed for years about it. It is way healthier than Hp Han synthetic hydrogenated junk. And it makes a flavor that is unsurpassed. I thank you for the great recipe.

I have used this recipe for many years. I am now fortunate enough to obtain organic pork fat and render it myself. This, I think it is much healthier than crust made with shortening. It is also much more delicious!

Thank you so very much for your wonderful pie crust recipe. I thought I had gone crazy because this is the exact recipe that my mom taught me. So let me understand that you use lard instead of Crisco? Or do you use Crisco. If I use Crisco my crust does not come out well at all. Please let me know. Thanks and keep on sharing!

Becky, lard is always best for pie crusts!

Crisco absolutely USED to be the best, but since when they changed it to eliminate Trans fats, it has been extremely different (for the worse). I had an awful time because my crusts were coming out like rags, even though I was making them the same as always. Since then, I found really good lard, and I am making pie crusts with that now. I may add a little Crisco and decrease the lard a bit, but indeed Crisco is just not what it used to be. (Rather like the Colonel's fried chicken coating, I miss the "old recipe" there too...)

Pastry chefs in Germany & Austria, considered the best in the world, still use lard. Fat is fat, and lard is no worse than butter, but both are better than hydrogenated vegetable oil.

I've used the same recipe for decades! Actually it's been in the family and nobody's died from heart disease. Be careful making it, because you cannot use the hydrogenated, refrigeration-not-required garbage sold as "lard" in grocery stores. You need "flake" lard from a butcher shop or health food type store.