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Lard Crust?!


General Discussion 9

Lard Crust?!

aliris | Aug 25, 2007 02:57 PM

OK, before some moderator moves this thread, please consider that 'Pies' is the essence of Maine, which is a "New England" subject.

Someone just let slip a little ecstatic yelp about a wonderful pie -- "with lard crust!". And I just have to say: why is this so fantasmagorical? I know it's supposed to be the pinnacle of something or other, but I'm thinking this is really just old-time 50's mindless glorification. That is, I make pies w/o lard and would never let that stuff pass my threshold -- so why am I traveling 300 miles for what I just *bet* is some "quintessential" -- read: lard crust, at the end (that is, I'm traveling to the fabled Helen's in -- just a few hours. Really! We're really going this time....I think).

We just tried Moody's heralded four-berry pie with presumably a lard crust. It just tasted thick and lumpy and, well, thick, to me. I liked the filling. But the crust was pretty tasteless. Note that I'm not complaining heartily -- I do understand all this wonderfulness has a context -- that is, Maine. Still, I'm getting worried that this Helen's, so long upheld as the be-all and end-all of pies, will be just another -- lard -- tasteless pie crust. Just thinking about it makes me feel fat, though I suppose butter is probably equally caloric.

So my question is, is lard really all it's cracked up to be or are these recent lard pies I've had just sub-par?

Note, btw, that it's actually incredibly easy to make a very supple pie crust with only butter. I mention this because once it was explained to me that this was a unique quality of lard, but I disagree.

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