[john70t]

I'm using half lard and half butter in pie crusts and winging it these days. $5 for one supermarket crust? So easy to make and freeze them yourself.
The bonus is when it's better than anything store bought. I'm still batting .500 but getting better.
Just takes a little practice and experimenting to see what the dough is doing and what it needs.


Also found some King Arthur pizza flour and made a few pizza crusts as well from one batch. The brand is quite glutenous compared to All-Purpose. I do have a Kitchen-Aid mixer which will beat the gluten into anything. More flour. More oil. Dab of water.
Made the mistake of using quick rise yeast and had to put the fridge rounds in the freezer without too much settling time. They became half risen quickly. Coated every side with lots of olive oil and into plastic wrap.
Actually that might have been a 'happy little accident' because it was easy to nuke 30 sec, rotate and push onto flat cast iron, marinara and toppings, into the very hot oven about 20 minutes, done.
So much better than than supermarket. And inexpensive.