|
Mid MO | Totally agree, lard is where it's at!
Had an elderly neighbor lady that said her mother used chicken fat to make pie crust and nothing could beat it. It was belly fat from where you eviscerate a chicken. She just cut it into the flour like you would lard. It was the depression and there were 11 kids in her family.
I was out of lard, so I tried it on a fruit pie with 2/3 rendered chicken fat and 1/3 butter. It was flakey but I wouldn't do it again on a fruit pie. (Too chickeny tasting to me. It was still better than crisco.) I do however think it would be very good on a chicken pot pie or meat pie.
I've never heard of anybody else using chicken fat in a pie crust but her mother. | |
|
What's an homemade apple pie worth, do you value your time?
