I woke up with a burst of energy this morning. I'm not sure why - it could be I had to use the morning to prep for daughter's birthday dinner tomorrow (I ALWAYS prep the day before for ANYTHING) or it could be these beauties PH brought home yesterday.
This author recommends her primary crust as a leaf lard and butter crust. Lard and butter! How can that be a bad thing? But leaf lard? I kept reading and she specifically says to go to the butcher and ask for "leaf lard, not fat back." Sadly, the butcher here isn't really very cooperative and I was curious about this lard thing so I went to good ol' Amazon and voila! there is was! Leaf lard is the lard that surrounds a pig's kidney, it's not fat back, the lard that is part of bacon. The author tells how to render it but thankfully, the brand I bought is rendered and ready to use.