ONLY 100 versions, Jon? Sometimes I sneaked in a tablespoonful of almond flour or a dash of this or that spices into the flour, just to break the monotony. Did that create any break through, bring out the ‘wow’ factor? Probably not. But it was fun and I was delighted that I could do a crust in more than one way. My mom didn’t bake – we didn’t have an oven. But she used to make her own lard by rendering a piece of fatty pork. This homemade lard turned out snow-white in color when cooled to room temperature and had its own distinct aroma, something prized in her cooking. Is this the same kind of lard that could be used in making pie crust?

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