Recently, I admitted my unbiased love of convenience pies and traditional pies, alike. This is about a step in the traditional pie process. Whereas last week I made a pudding pie for which my effort was finished in roughly 15 minutes, this week I’m preparing to make pies all Autumn long by rendering my own lard for pastry crusts. From start to finish, it took about four hours, at a dawdling and enjoyable pace.
This is an exercise in appreciation. This is about a back to basics approach to making a pie. I hope some of you will try this because it removes a great deal of mystery about lard, fats, and the unknown but trusted things we often use in our crusts. There was a time, not so long ago, when our forbears all used lard in pastry and for all manner of cooking. Many of us believe that we have innovated ourselves right out of a wonderful ingredient….