We’ll explore why lard has gained a bad rap over the years, uncovering whether it’s the better choice after all. Get ready to learn the secrets that pastry chefs and home bakers use to take ...

To settle the debate, Daily Meal spoke with an expert: Meghan Brophy, the Executive Pastry Chef at Pastis Miami. Brophy explained, "Both butter and lard have their advantages when making pie crust.

Add the lard and use your hands to rub the lard into ... and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to ...

In a large bowl, combine the flour and salt. Using a pastry blender, cut in the lard until the mixture is very fine. In a separate bowl, beat together the egg, water, and vinegar. Make a small ...

Cover and set aside until needed. For the hot-water crust pastry, sift the flour into a bowl. Pour 100ml/3½fl oz of water into a saucepan, add the lard and salt, and bring to the boil ...

Most recipes suggest making the pastry crust with plain flour, butter, water and a pinch of salt, but adding 3oz, or 85g, of lard to the same amount of butter will give your mince pies a ...

Most recipes suggest making the pastry crust with plain flour, butter, water and a pinch of salt, but adding 3oz, or 85g, of lard to the same amount of butter will give your mince pies a wonderfully ...