No One Eats Lard Anymore—But Grandma Swore By It As Her “Secret” Ingredient

Rendering lard over the campfire, done the same way our ancestors did it. Cast iron galore. GREAT-GRANDMA’S LARD PIE CRUST 2 TBS apple cider vinegar 7 TBS cold water 1 tsp salt 1/2 cup cold butter 6 TBS cold lard 2 1/2 cups sifted flour *using 2 butter knives, cut in butter and lard to the flour plus salt, until lumps look the size of peas. Add in water mixed with vinegar until the dough comes together. Work fast. Don't overtax. Chill in a disc in root cellar, covered with a damp cloth, for 1 hour. Cut in two pieces. Roll out one for bottom crust. Roll out another and slice for lattice top. 425 is the best temperature to begin baking, letting the oven cool as you go. Shouldn't need to cover the crust to prevent burning. Perfect flakey results! Just a slight tang from the vinegar. ⭐️TASTE THE FLOUR OF OUR ANCESTORS! Grown and stone milled on our family place here in Montana. Click the link below to visit our online store: ➡️ https://mtranchrescue.com 🔥 Become a supporting member of the channel. Early access to new videos. Your support helps us keep exploring pioneer skills!    / @montana_ranch_rescue