re: #417 wrenchwench

I’m still working out the kinks of making pie crust with butter instead of lard. I switched because of the trans fats in the lard. Why’d they do that?

I’ve never seen that. Lard is pretty much as saturated as natural fat can be; I’ve never seen any with transfats added.

Here’s the label from the standby Armor Lard. No transfats at all. The same would be true for lard from your butcher - if you can locate a butcher who still renders their own.