okay, so i just rendered some leaf lard for pie crust and was tooling around on the internet for pie crust with lard recipes and came across a lot that mixed boiling water with lard and then stirred in the flour. this goes against everything i have ever read about making pie crusts. But then i remembered reading something in the paper about some prize-winning pie maker who makes her crusts with melted lard.
so my question is: does this method work? and if it does, can anyone explain the science (simple) to me? I like a very flaky pie crust, and i understand the concept of traditional crusts (small pieces of fat left in the dough melting during baking and creating pockets that result in flakiness.) but how can you get flakiness from creaming together boiling water and lard?
Also, i love the taste of cream cheese in pie crust. anyone know of a recipe that uses butter, cream cheese, and lard?