I had to do it. It was the natural next step. It was time to make pie crust with LARD. For some reason, I was having a hard time making the leap. It’s the word – lard. The first thing that comes to mind is the Lard A$$ pie eating contest in the movie Stand By Me. Lard and pie together in a hard to watch ending. But I’m ready to reclaim the word and find out if I will join the ranks of those singing its praises.
On a tip from my Mother-in-Law, I found non-hydrogenated pure lard at our local Heinen’s grocery store. Right there next to pork bones and other non-identifiable pork products was a shiny white tub marked “Pure Lard.” I almost made a mistake and bought beef suet, but I remembered that all the articles reference Leaf Lard from pigs. Good thing I didn’t – the beef suet was like a hunk of fat and the pork lard is creamy.
I was carrying the tub to the front with my fingertips – like it was going to seep through the plastic. Then I felt the need to chit chat about why I was buying lard to the 16 year old cashier who humored me and confirmed that it was “gross.” But it was at that moment that my heart started to embrace this little tub of fat – it rang up $.99! WOW! A 14 ounce tub of Lard for $.99 and a 20 ounce package of Crisco costs nearly $4.50. This could be the beginning of a beautiful pie partnership.