If animal fats are not a problem, products containing some lard or stearin (beef fat) will usually give firm, flaky crusts.” Boone said she prefers pie dough “you can roll out yourself and place ...

In a large bowl, combine the flour and salt. Using a pastry blender, cut in the lard until the mixture is very fine. In a separate bowl, beat together the egg, water, and vinegar. Make a small ...

Lard started losing its popularity in the early ... Also unlike muscle fat, suet is rich in triglyceride stearin, which makes ...

Crushed peanuts are also an option, as long as they are unsalted and in date. You can use suet instead of lard, if you prefer, so fat balls are sometimes called suet cakes. You could also use ...