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TFF Pie Queen
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Discussion Starter · #1 ·
So I went shopping for Crisco at Winco the other day.
Lard was on sale for 1.08 for a one pound block.
I've never used Lard for pie crust till today...
Any thoughts on it?
Bonus question for those in the North West what is WINCO
an acronym for?
 

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TFF Pie Queen
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Discussion Starter · #5 ·
Pie #1 in the oven.....
Next I'll go with Crisco
 

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A few years ago, we owned a BBQ restaurant so we made our own lard. My wife used lard in everything that called for grease/Crisco when preparing things like cornbread or biscuits. She never made a pie that I can remember but lard would have been used is she had made one. I say use the same amount, if recipe calls for 1 tablespoon of Crisco, use 1 tablespoon of lard - after all Crisco is a substitute for lard.
 

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Here ya go: According to the company, the name WinCo is a portmanteau of Winning Company, however, the company also says the name refers to the five states where the company originally operated stores (Washington, Idaho, Nevada, California, and Oregon).
 

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Discussion Starter · #9 ·
Here ya go: According to the company, the name WinCo is a portmanteau of Winning Company, however, the company also says the name refers to the five states where the company originally operated stores (Washington, Idaho, Nevada, California, and Oregon).
You cheated :bounce:
 

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Any thoughts on it?
Absolutely the best for pie crusts. They come out flaky all the way to the bottom.

Knife it in, as usual, and make multiple folds when rolling your crusts. Never mind the so-called cholesterol. That's pretty much BS anyway.

Do you have a pastry blender? Use that. https://bakingbites.com/2011/05/what-is-a-pastry-blender/

Keep your lard COLD up to the point of knifing it in. Let the dough rest in the fridge to keep the heat to a minimum. Roll it out gently, do not overwork it. Par-bake your crust before adding filling. (not fully done, but thoroughly hot) Protect the outer rim of the crust with some foil to prevent burning. Send me a slice.
 

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Lard, good hair cream, good cat head biscuits and great pie crusts.
When those biscuits cool off they make for clay pigeons.
We killed the hog, scrape the hog, process the hog and make cracklings, therefore you have lard from boiling the cracklings.
Then you make crackling cornbread.
Cracklings is better than popcorn.
The only thing me wasted was the squeal.
 

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My wife and I shop at Winco, A Employee owned co-op. you get more bags of groceries for your money than anywhere else.
although its located 8 miles away in Moscow ID. it's worth the drive for us, Their meats and produce are good, and options of bulk dry goods are incredible.
The one thing my wife doesn't like is bagging her own groceries, Winco saves money on labor that way.

Pie.... Yumm!
 

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Never heard of Winco before but as far as the lard, I bet that makes one good pie although I bet all your pies are good. I made a burger crust once that was really good. It was a double crust and the only way to work it was to keep it cool. Once it started to warm even a little it got VERY sticky.
 

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Discussion Starter · #16 ·
They came out well.
Next time I will chill the lard like @Designer said too....
 
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Warning!
Momentary thread hijack.

We can't go to the big city (Bellingham)
Don, just where do you live up there? I used to work in Bellingham and lived in both Burlington and Mt Vernon. @woolleyworm is from that area too. I remember Kesselring's gun shop and the best fried chicken dinner at the Alger Bar & Grill.
 
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