Lard produces an extremely crisp, flaky crust. It's also easy to work with, as its melting point is higher than butter, so it doesn't soften as quickly while you handle it, or threaten to dissolve into the flour as quickly as butter before baking.
Get more content like this and the inside gist on all the fun things that happen at Healthsoothe straight to your inbox when you Subscribe to the Healthsoothe newsletter. Do it now!
