Great article. I prefer a lard crust but, you are right, it is so hard to find! My nephew found a source, a local meat market, and bought a batch. My crust was fabulous. But the next time I purchased from the same shop and it created a wet crust. There was too much water in the lard. I was so diappointed! I find a lot of shortening has the same issue. I often do not have to add water, to the pastry. I use KAF all-purpose flour and carefully measure. Any suggestions?

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