Hi Chris,
Buying lard online can be quite costly when you add in shipping charges. If you don't want to go the lard route. Crisco makes a 0 trans fat shortening now. You can look for stores in your area that carry it by enter the site here:
Crisco Product Information Page
Choose Product Finder from the selections on the left side of the page. If no stores in your area are listed, you can try their customer service number: 1-800-827-42726
An alternative is to make your pie crusts with oil:
Recipe: Canola Oil Pastry, Canola Oil Pie Crust, Streusel Topping
Recipe(tried): Oil Pie Crust (using Wesson oil)
Pat-in-Pan Pie Crust (using Crisco oil)
Pie Crust (using oil and buttermilk)
Recipe: No-roll oats, whole wheat, almond, and oil crust
I hope that's a help.
Happy Baking!
Betsy@Recipelink.com
Buying lard online can be quite costly when you add in shipping charges. If you don't want to go the lard route. Crisco makes a 0 trans fat shortening now. You can look for stores in your area that carry it by enter the site here:
Crisco Product Information Page
Choose Product Finder from the selections on the left side of the page. If no stores in your area are listed, you can try their customer service number: 1-800-827-42726
An alternative is to make your pie crusts with oil:
Recipe: Canola Oil Pastry, Canola Oil Pie Crust, Streusel Topping
Recipe(tried): Oil Pie Crust (using Wesson oil)
Pat-in-Pan Pie Crust (using Crisco oil)
Pie Crust (using oil and buttermilk)
Recipe: No-roll oats, whole wheat, almond, and oil crust
I hope that's a help.
Happy Baking!
Betsy@Recipelink.com
MsgID: 251043
Shared by: Betsy at Recipelink.com
In reply to: ISO: lard for pie crusts
Board: Gab About Groceries at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: lard for pie crusts
Board: Gab About Groceries at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: lard for pie crusts |
| Chris New York | |
| 2 | Recipe: Pie Crusts without Trans Fats - info and 6 recipes |
| Betsy at Recipelink.com | |
| 3 | Thank You: Thanks Betsy (response to Chris included) |
| Chris New York | |
| 4 | Thank You: Once Again Thank You!!!!!!!!! |
| Chris New York | |
| 5 | You're very welcome Chris! (nt) |
| Betsy at Recipelink.com | |
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Great Pumpkin Pie (low sugar, low fat, using egg whites)
- Light Frozen Strawberry Cheesecake Pie (blender, freeze ahead)
- Oats 'n Honey Granola Pie (2004 Pillsbury Bake-Off)
- Mock Pecan Pie (uisng peanut butter)
- Crisco Lemon Meringue Pie (1937)
- Emeril's Chocolate Cream Pie with Chocolate Cookie (Oreo) Crust (using buttermilk)
- Banana Split Cake (with graham cracker crust)
- Apple Hand Pies with Apricot Preserves and Flaky Cream Cheese Pastry
- Mae Murriell's Jack Daniels Pie
- Sugar Free Pumpkin Pie
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!