tag:blogger.com,1999:blog-2742858020884668708.post5192611333034018884..comments2022-12-25T10:07:05.504-05:00Comments on Chef Cathy The Nutritionist: The Perfect Flaky Pie Crust! Chef Cathy the Nutritionisthttp://www.blogger.com/profile/07769549948143256689noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2742858020884668708.post-61451988920081779182013-07-17T14:37:55.458-04:002013-07-17T14:37:55.458-04:00Hi Donna! Thanks for checking out my blog!:) Lard ...Hi Donna! Thanks for checking out my blog!:) Lard is actually the optimal product to use for texture and flavor, although in the US, a lot of people are scared of the thought of "lard" because it is a saturated fat (so that's why this particular recipe reads Crisco). <br /><br />Many years ago it used to be a staple and even still today, my grandmother uses it in her kitchen. Although I am not a huge fan of Crisco, it is about the closest thing that we have to lard that would be considered "mainstream" and accessible here. <br /><br />If I had a choice, I would choose lard over Crisco or anything artificially hydrogenated. Anything hydrogenated always poses health concerns when compared to items that come from natural sources. It has air forced into it and makes it turn into a solid (kind of scary when you think about it that way). I would most definitely choose lard over hydrogenated palm oil only due to the fact that lard is natural an unadulterated. Lard will also create the perfect texture.<br /><br />Thanks again for your question. Best wishes and happy baking! :) Chef Cathy the Nutritionisthttps://www.blogger.com/profile/07769549948143256689noreply@blogger.comtag:blogger.com,1999:blog-2742858020884668708.post-82785972735612955752013-07-17T11:52:34.261-04:002013-07-17T11:52:34.261-04:00Perfection step-by-step tutorial...and precisely t...Perfection step-by-step tutorial...and precisely the way my mother-in-law has always advised....EXCEPT...She used lard instead of shortening...and swears by it as a key ingredient...thoughts?<br /><br />In Europe...I cannot obtain any Crisco variant...although there is a solid white rectangular "thing" called Vegeteline...which I believe to be hydrogenated palm oil...Could white, clarified lard (sold in the same size/format as butter...aka "Saindoux" in France...work instead of your shortening component? Thanks for any enlightenment!Donnanoreply@blogger.com