Patty if you live in Maine you will find lard in any grocery store. It is a staple used in many home cooking here. I myself prefer using European butter but I find that other butters are okay. Store brands seems to have a higher water content that name brand butters. I usually cubed my butter and then freeze it while getting the other ingredients together. My water is always ice cold. I put water in the fridge the night before with ice cubes. Hope this helps. Happy Baking.

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