Anyone ever bake with lard?

CleoKitty

I know, it sounds gross.

But I happened to stumble across something online the other day where they were talking about how there is absolutely nothing that compares to a pie crust made with lard instead of butter and/or shortening. The article also talked about how most lard is really nasty, processed, hydrogenated crap but that if you can get your hands on fresh lard from a farmer (or render your own lard, LOL) that you should give it a try. 

Then yesterday I noticed at the store that they have lard available from a small local farm. The guy working the deli case said they only have it this time of year for holiday baking. 

I've never used lard before, but I have to admit that I'm now curious. And really, as far as fat/saturated fat/cholesterol/etc goes it can't really be any worse than butter or shortening, can it? Not something I'd incorporate into my daily diet, but maybe just for a special holiday pie or something?

Think it's worth trying for some biscuits or a pie just to see if it's really all that much better or would you pass? 

W&J'sMommy

My grandma bakes/cooks with lard. It grosses me out and I don't think it makes things taste any better.

~Kat~

I have never used it before, but I might if it were for just a special holiday thing. I actually have friends who use it regularly and would argue that it is a much more natural fat then processed vegetable shortening.

joseysbride

My mom and grandma always do/did.  I grew up on a farm, so they used it often.

Personally, I am fine with making a pie crust with butter.  If you have a good recipe, and don't over work it, but is just as good, imo.

hopefulmom

I never have but my mom always did.  I still have her recipe but I use Crisco myself for pie crust.  That is bad enough!

Temp108743750006959

I've read the same thing, and I prob would, but I think it has to be a certain kind of lard? lard that doesn't taste like meat...idk. you could call the local farmer and ask. 

and sure, for a holiday treat, I'd try it out.

Andrewsgal

My MIL uses it for her pecan tarts, or basically any pie crusts, I don't notice the difference then when I use store bought piecrusts for the same dishes.

amhough

The taste really isn't any different, but you might notice a difference in the texture.  Backed goods made with lard tend to be flakier and more tender.  I think it makes a big difference.  And, nutritionally speaking, I think it's about the same as buter or shortening.

nettie

Yes, I use it in my pie crusts and think there is a difference. The recipe is from my great, grandma andpeople often comment on my crust and how good it is. I definitely believe you can tell a difference between store bought and homemade crust..I'm not afraid of a little lard

AnnapolisLari

It's just like any other fat. I don't get why people are so squeamish about it.

It makes a big difference in the tenderness of pie crust.