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Which pie crust dough is right for you?

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Lard crust

We used pure lard from Lionette's Market in the South End. This is the traditional American pastry crust.

Tasters: "Tastes like bacon. Would be good with apples and cheddar." "Flaky but not dreamy flaky. Oinky quality." "Too durable and fatty, it seems better suited to a meat pie." "Chewy edges. Held a lot of moisture. The top had real peaks and valleys -- soggy valleys, crispy peaks." "A slight yet detectable greasy aftertaste."

Kitchen notes: Lard smells piggy. But crust comes together just as nicely as Crisco, if you like the aroma.

Recipe

Lard crust We used pure lard from Lionette's Market in the South End. This is the traditional American pastry crust. Tasters: 'Tastes like bacon. Would be good with apples and cheddar.' 'Flaky but not dreamy flaky. Oinky quality.' 'Too durable and fatty, it seems better suited to a meat pie.' 'Chewy edges. Held a lot of moisture. The top had real peaks and valleys -- soggy valleys, crispy peaks.' 'A slight yet detectable greasy aftertaste.' Kitchen notes: Lard smells piggy. But crust comes together just as nicely as Crisco, if you like the aroma. Recipe
Food styling/Sheryl Julian; Photo by Yoon S. Byun/Globe Staff
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