You know my wife learned to make a pretty damn awesome pie crust this year. She learned from her grandfather apparently its very important that the lard not completely mix into the batter and stay cold so that it creates pockets which makes flakiness. I don't really understand it as chemistry isn't much my thing but her grandfather was a high school teacher so I guess he understands it.
I'm also not much one for sweets, but most said the blackberry pie she made was pretty awesome.
It's gonna be delicious!
I'll hope so. I'd bet its all in the crust though. I'm not a huge pie fan but I still think you probably can't have a good pie without a good crust.
I'm pretty sure I'm not willing to call it pie, unless it has crust.
Lard and butter is the way to go. My Mom went through a healthy eating kick that extended to pie..... Not good. We all argued that it didn't matter since she made 4-8 pies a year and buttery crust was more important to mental health than cardboard "healthy" depressing crust. I will try and find her crust recipe and post it up as well, been in the family for a lot of years.
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