In the traditional world of American pie making, changes are subtle if at all. But certain trends have occurred as various chefs introduce new ideas. Consider the waning use of shortening (Crisco) in pie dough; it’s being replaced by naturally rendered leaf lard. This is hardly new, but rather most home cooks are re-discovering this age-old type of pastry dough.
Farm-fresh leaf lard from Old Narrow Gauge Farm (available also at Bath Farmer’s Market)
