RE: Pie Crusts - Being Italian, and taught to cook/bake by my grandmother, I have been cooking/baking with lard for over 50 years. Yes, "leaf lard" (rendered ONLY from the fat around the pork kidneys) is the best lard for baking, as it does not impart a "pork" flavor to the pie crust like non-leaf lard/regular lard does. I have not been able to buy leaf lard in the supermarkets since the 1970's. Some local (mom & pop/privately owned) butcher shops may sell leaf lard; almost all of them will sell you the "pork kidney fat" which you can render yourself (easy rendering directions can be found online). You can also check your local farmer's markets to see if leaf lard is available. PS Since Crisco changed their formula, I find a 50/50 butter/Crisco crust does not have the flavor or flakiness of the decades old recipe. :( Is there a "work around" for this? Perhaps a change in the 50/50 ratio? Thanks.

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