I traditionally use Crisco in my pie crust, but wanted to avoid hydrogenated oil this Thanksgiving, and so experimented with lard. I was somewhat nervous about it, but was pleasantly surprised by its innocuous color and taste--AND by how very EASY it was to work with the resulting crust, which turned out very well.
I am now wondering whether or not I can freeze the remainder of the lard (in its original container)and subsequently defrost it for use in another pie crust. Or, will freezing somehow alter the texture of the lard, or the texture of future pie crusts made with it? Also, how long will lard keep in the fridge?
I have zero experience with it, exclusive of making the one crust. Can anyone help?