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[tom <tom AT honeychrome.com>]

My wife tried using grocery-store lard for a pie crust a year or so  
ago and it was less-than-successful in both handling and taste, so  
she went back to butter.
Then my sister bought some lard from (I think it was) an Amish farmer  
not long ago and gave a small tub to my wife, so she tried it again,  
and her already quite amazing
crusts became spectacular.  She also said it handled better than  
butter and she didn't have to worry as much about it getting warm.   
It wasn't until these crusts that the mention
of lard could make me hungry!