The Baker's Hotline November 19, 2015 at 3:58pm In reply to So those of us who have lard in our fridges want to know… Would… by Myra T Fink (not verified) I find that I get flakier crusts by using either all butter or a butter/ lard combo. Replacing the shortening with lard should work just fine. Jon@KAF Reply
November 19, 2015 at 3:58pm
In reply to So those of us who have lard in our fridges want to know… Would… by Myra T Fink (not verified)