I am going to bake a cherry pie when I get home.

After I finished making the dough last night and leaving it in the fridge overnight as the cookbook suggested, I read the cookbook author’s comments at the end of the recipe, which made me not want to use this cookbook any more:

We recommend using BUTTER or LARD for piecrust, we don’t understand why anyone would use ANYTHING ELSE but we have provided this recipe for those of you who insist on using VEGETABLE SHORTENING we warn you that it is an INFERIOR PRODUCT and we think the butter-flavored variety leaves an unpleasant aftertaste.

WHY WOULD ANYONE NOT WANT TO USE BUTTER OR LARD, ARE YOU RETARDED OR SOMETHING?

Dear Ms. Snotty Cookbook Author:

Here are some reasons why people might not want to use BUTTER or LARD in their piecrust and use CRISCO instead:

1. They are vegan.
2. They keep kosher and want to make a piecrust that can be served with meat or dairy meals.
3. They are trying to cut down on cholesterol.
4. Their mother & grandmother always baked with Crisco.