Yes, whole wheat pastry flour would be great for pie dough. You will need to regulate the amount of liquid carefully. It is also great to use in place of some or even all of the all purpose flour in muffins or quick breads. The rise may not be as high so a blend of all purpose and whole wheat would help. Take a look at these other recipes with whole wheat pastry flouron our site. Sure, you can use lard. It is similar to using shortening in that it is a solid fat (only animal verses vegetable) so you will get similar results in texture. Flavor is not similar, however, given the different sources. Baker's choice! Elisabeth@KAF

• Reply