1/2 cup (1 stick) cold unsalted butter (any brand wrapped in foil) Directions making the dough Just wondering though, because I’m kinda lazy at times, since the food processor is used to mix the butter and lard into the flour can it continue to be used when adding the ice water? Then tell us. When things went south for me it was either because I was in a hurry and didn’t take the time to have the butter and lard chilled through and through OR I got distracted and let the pastry sit out for a while in a warm kitchen before filling the pie and sliding it in the oven. If desired, prick the bottom crust with the tines of a fork, if desired. You should end up with a crust that features the best of both fats—gorgeous flakes from the lard and rich flavor from the butter. Now, you'll want to split your crust into two parts and roll them out just a bit, into a small disc. https://www.epicurious.com/recipes/food/views/best-ever-pie-crust-238816 Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Lard – Lard has a higher melting point than butter, and it also contains 16-17% water. It’s the only way I ever make pastry. Lizbeth, so glad you enjoyed it! Word to the wise, put your crock pot outside if you don’t want your house to reek.) Welcome to the site, Roberta! When using butter in place of shortening in your pie crust, make sure the butter is room temperature so that it has the same soft consistency as shortening. Follow along for our Test Kitchen’s standard crust recipe. 1/2 cup is equal to 4 ounces. This butter and lard-based pastry creates a flavourful and flaky pie crust. I bake this at 375 degrees for about 15 minutes. If you are looking for a crust recipe or even if you already have a favorite, you should give this one a try. Thanks SO much!! OMG!!!! Over time I learned how to make a flavorful, flaky pie crust … The fat typically comes in one of two forms: 1) shortening/lard, which produces a tender, flaky but somewhat bland dough, or 2) butter, which provides lots of flavor but can result in a drier dough that requires more water and therefore more manipulation, making it harder to roll out and potentially tougher in texture. All butter pie crust vs. lard: The main issue with using lard is that it can be difficult to get your hands on high quality rendered leaf lard. Ann, the concern is the dough will become overworked and not flaky. Ms. Renee, thank you soooooo much for your quick response. Put the rolled crust into a pie plate and put it back into the fridge until you are ready to fill it. Most recipes will us one or the other and unfortunately shortening is most often used instead of lard (see our article about healthy vs. unhealthy … Can solidfied bacon fat be used instead of leaf pork lard from the kidneys? Use Butter AND Lard to Make the BEST Pie Crust. Also, in the summer, when the kitchen is warm and humid, I often also chill the flour just so everything remains as cold as possible. Pulse the butter and lard in, blend until mixture resembles coarse crumbles. Any tips for me? In a large bowl, combine flour and salt. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. The crust was so flaky and delicate, and the taste was very delicious. And kindly let us know how it goes. Also, I always had to cover the outer crust on pecan pies but with this recipe the outer crust was perfectly browned by the time the pies had finished baking. Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. You would definitely want to freeze the pie crust and some folks would have you take an extra step of precaution as in this link http://cooklikeyourgrandmother.com/how-to-turn-bacon-grease-into-pie-crust/. Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. Some recipes call for vinegar and an egg to be added to the water. Lard variations found in grocery stores are often hydrogenated and filled with preservatives. I hope you and your family love the pie! Add additional water until you get the ball shape needed. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. My cherry pie came out well as far as flaky texture! It’s my go-to. So when I want to make chicken pot pies I’ll just skip the sugar. Once I discovered that a Lard Pie Crust is the flakiest, most flavorful crust there is, I’ve never looked back. Mostly. The effect of the substitution of lard is subtle. Butter melts at a lower temperature than shortening and lard making it difficult to work with. Will store bought lard work? Handling the dough as little as possible, divide it into 2 balls, one slightly larger than the other. Notify me of follow-up comments by email. I pre-baked 10 min @ 400. I do not have access to leaf lard from a butcher. Thanks for the help responds, Brenda! Flatten each portion of dough into 6-inch discs. As I’m ramping up for the holidays, can I make the dough ahead and freeze it? Jacqueline, as you know, pie crust is so variable depending on so many factors, including the temperature of the ingredients and the humidity in your kitchen and so, so many other things. As for the lard melting, that to me indicates perhaps the lard wasn’t cold enough before you worked it into the dough or maybe the dough sat at room temperature before you slid it in the oven? Blend flour, sugar, and salt in processor just until processed. Even with the pre-bake and long cooking time, the crust was golden. There is something lovely about leaving the food processor where it is, and making pastry by hand, isn’t there? Others use liquid vegetable oil. Absolutely the best pie crust I have ever made. Add cold … If your lard smells like meat, you're in business (yes, even for sweet pies)! When it comes to your classic apple pie, start with cold fats—chilled butter and lard. It was a tad short, barely enough for pans. But in most instances it’s turned out fine. Is there a nutrition info for this recipe? If not, we can perhaps do some research…. “The butter crust is just so hard to shape and then I have a hard time preventing it from shrinking down and looking like my two-year old made it.” And then there’s the people that outright just eat the filling out of the pie without saying anything, and you’re like, dude, seriously. I like to use my food processor for this recipe but a big bowl will also work. So good! Lard, in just the right proportions, makes everything better…so glad you had the same experience that we’ve had. I’ve had pie crust that, like yours, seems doughy, and it usually results from me being a touch heavy-handed, so to speak, when mixing things. Start with a proportion of about 70 percent butter, 30 percent lard. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. Put the rolled crust into a pie plate and put it back into the fridge until you are ready to fill it. You need to have your butter and your lard, again we're using both, as cold as you can manage, so if you can cube it and put it in the fridge, if you can possibly put them in a freezer for like 10 minutes, that's your best shot. I made your lard and butter crust tonight for an amazing chicken pie recipe I have and I have to say it was the most amazing pastry I have ever made! I use that vodka trick all the time. Patty. Do you roll the dough with additional flour or roll between parchment paper with no or little extra flour? Mine was either falling-apart-tender or flaky and tough. This pie crust is so simple, tender, flaky, and old-fashioned...and now, with the use of the food processor, it's simply the best! Then enter your email address for our weekly newsletter. Again, keep that pie crust as cold as possible before it hits the oven. So glad you feel the same as us about this spectacular pie crust recipe! Add the shortening and break it up with your hands as you start to coat it all up with the flour. How long and at what temperature do you suggest to bake the pie crust only without any filling? Carol, I love this recipe, too. Hi Patty, most weight tables should show butter and lard as weighing the same. For me, I would use this recipe again to make a savory pie crust - like for a meat or veggie/cheese pie. If you want, you can send me a link to the recipe and I’ll let you know my thoughts, but I can’t recall having seen a sweet potato pie recipe that uses blind baking, and I just googled a few random sweet potato pie recipes and they all called for unbaked pie crusts. You need it if you want a tender flaky crust. You can let the crust thaw in the fridge for several hours or overnight. Add the butter and shortening. My old butter pie crust recipe used 3 sticks of butter, so this was still less fat than normal for me. What a fabulous recipe and it turned out so perfect! Attach it below. Every pie crust I think I’ve ever made, starting with my grandma in her kitchen when I was about 6 years old, does add a little water, with the exact amount varying depending on the recipe and the feel of your dough. Hi Daisy, I’d just like to clarify your question. We couldn’t agree with you more, Courtney, on all counts (including the stench of rendered lard). I got in the habit of keeping butter and lard in the freezer and once I began to do that I never had the issue again. Monica, I make lard and butter pie crusts all the time, and I haven’t tried bacon drippings in place of lard in pie crust so I can’t say for certain, although I have used it in cookies and other baked goods and it imparts a really lovely smokiness to the finished product. https://www.masterclass.com/articles/perfect-homemade-pie-crust-recipe What does lard do in pastry? Great pie crust! It’s my thing) and have mostly just used different butter crust recipes. Dump the flour mixture into a medium bowl. “The butter crust is just so hard to shape and then I have a hard time preventing it from shrinking down and looking like my two-year old made it.” And then there’s the people that outright just eat the filling out of the pie without saying anything, and you’re like, dude, seriously. The melding of lard and butter in pie crust is a revelation, is it not?! Looking for suggestons. Stir in … I know it will be a winner with a WINNING crust. I will never buy pre-made again that’s for sure. Pie crust is traditionally made with flour, salt, liquid, and fat. I didn’t know my pie crust … Happy, happy Thanksgiving. Have a picture you'd like to add to your comment? All materials used with permission. I’m also pie crust challenged, but I’ve been working on it and it gets easier every time. This because lard has a much higher melting point than … I usually use butter only. This butter and lard-based pastry creates a flavourful and flaky pie crust. I’m thinking it might be the too warm ingredients…. Is it normal not to use water? If you are interested, here is a quick history of lard: A bit about Lard. Fold dough into quarters. My only concern would be the moisture content of the drippings and whether that may throw off the texture of the resulting crust. The iconic lattice top not only adds visual appeal, but it also helps to vent the filling, keeping the crust crispy. My dough seems wet with just the butter n lard. Yes, you can make tender, flaky pie crust with pastry flour. Good old fashioned lard or tallow is the KEY to making a great pie crust. P.S.The success of this recipe is partially due to the use of a food processor. Promise. I hope you get to experience that! go nuts over it. I’m so glad to hear it, Liz! I even froze extra dough and used a month later and it was as good. I would use a !:! Hi Eileen, I would add just enough water for the dough to begin to come together. Use two knives or a pastry cutter to cut the butter and lard into the flour mixture until you get slightly smaller pieces, the size of green peas. Or, can I make the dough, chill, roll it out and freeze it in the pie dish? Combine the flour, salt, and sugar in a food processor and pulse once or twice. 1. This was a time honored recipe for pie crust at this festival. This recipe makes enough for one double-crust pie. The crust turned out wonderfully but not very pretty but i was able to mash pieces where it tore to mend it. As for blind baking the crust before adding the filling, usually a recipe will indicate if a pie crust needs to be blind baked prior to adding the filling. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. Be the first on your block to be in the know. Made Christmas pies with this recipe, and one wife at dinner was amazed that her husband didn’t leave his pie crust for her to eat! Combine flour and salt. The BEST pie crust you'll ever have! Prep time: 15 minutes Cook time: 15 minutes Servings: 15 Ingredients. Lard and Butter Pie Crust Recipe © 1993 Editors of Cook's Illustrated. Just make sure the lard … Thanks for the recipe, it’s great! Lori, I wouldn’t. https://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe-1915025 2 1/2 cups all purpose flour ; 1/4 teaspoon fine salt ; 3 tablespoons granulated white sugar ; 1/4 cup cold vegetable shortening A blend of rendered pork lard and high fat butter unite to create a rich, flavorful crust that accentuates both savory and sweet pies. You can make a gluten free pie crust with lard, and only lard. You do not want to overmix it or you will lose the tenderness of the crust. Pulse 8 to 12 times, until the butter is the size of peas. *If you prefer an all-butter crust, use about 14 Tablespoons of Kerrygold or other salted or unsalted butter for your total fat. Love to hear that, Chelsea. Will be my new go-to pie recipe…next will be a savory roast beef pie for my son’s birthday…Thanks!! Pre-Baked Pie Shells: For a pre-baked pie shell, once your pastry is in the pan, trimmed and crimped, prick the bottom and sides of pastry with a fork to avoid air pockets developing, and bake in a 425°F oven for 10 to 12 minutes until the crust is lightly browned. Lovely to hear from you. This is the recipe I used for my lard and butter crust last year and let me tell you, I’ll never go back to Crisco again!! But I'm glad to have persevered, becasue a lard crust made well has no equal. Pastry flour pie crust is harder to roll without cracking, and can split apart at the seams while the pie is baking. Hey Sherry, The second time I made this crust I forgot the sugar and it was still fantastic! I’ve made this recipe literally countless times the last 15 years (since long before we asked recipe testers to try it and published it on our site) and I have had the same thing happen a couple times. You are so very welcome, Dana! I did not care for the "porky" after taste that lard gave it. If you’d prefer, you can email me and we can chat on the phone quick to figure it out. This lard-butter-vinegar pastry recipe results in a very flaky crust. I usually end up with about 6 tablespoons. Mix it just enough and just enough water that we don't have any pockets of super wet that didn't get mixed in but it just starts to come together. ratio, of course, when substituting. This recipe is quick, quick, quick if you have a food processor. You can substitute more lard for the butter… When it starts to come away from the edges, dump the dough on to a floured surface. To make the dough, add the flour, butter, and salt to a bowl and use a fork to smash the butter. I will go back to butter flavor Crisco or real butter pastry crusts for my sweet treats. Same ingredients, except we used lard. Squeeze a handful of dough—if it doesn’t stick together, add the remaining water, 1 tablespoon at a time. Wrap up the disc with saran wrap and put it in the fridge for at least an hour before rolling it out. can’t wait to use it for a fruit pie this fall! Cut in butter and lard until pea-sized bits form. It was also one of the easiest to make. Working with cold butter and ice water are essential to making a delicious and flaky pie crust. Add the butter and turn on the machine; process until the butter and flour are blended and … When you go to roll it out, let it come just up in temp enough that you can roll it. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. Do not overwork. So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. Making homemade pie crust. Appreciate you chiming in…just curious, what filling accompanied this crust? A flaky pie crust made in the food processor with butter and lard (or shortening). Made with butter and lard (or shortening) in the food processor, this is the flakiest and tender pie crust! On my Facebook Foodie Group, so many folks post questions about making pie … Store-bought will be fine, Beate. Not necessarily. That, right there, is THE BEST Banana Cream Pie, by the way. I love making pies, and this is the recipe that I will be using. ... See Butter vs. shortening: the great pie crust bakeoff. This was a time honored recipe for pie crust … The crust rolled out perfectly. Wrap in plastic wrap and refrigerate for 30 minutes. Before beginning, fill a large glass with ice cubes, then top with cool water. Let us know what you think. That's totally okay. Summer is almost here and I think I’ll be making my berry pies ahead freeze them and always have one on hand to throw in the oven. Making pie crust for the first time might seem scary, but it doesn’t have to be. Best wishes! That’s why lard was historically the choice for making pie crust as it’s easier to work with yet it can puff your crust with steam in the same way that butter does. 1. Toss in the butter cubes and process with five 1-second pulses. So delighted it was a success for you. I’m concerned my crust is going to flop on the 4th of July! It melds that magnificent butteriness we love in pie crust yet has that flakiness that your grandma’s pie crust probably did. Hate tons of emails? The vinegar inhibits the development of gluten For the best flavor use a mixture of both, replacing up to half of the butter with lard to increase flakiness and retain a buttery flavor. And usually with sweet potato pie the filling needs to be in the oven so long that blind baking isn’t necessary. Add remaining 2 tablespoons ice water, if necessary. Upload a picture of your dish Originally published January 9, 2002. I especially love using lard when I am making a pie crust for gluten free pot pie. Pre-Baked Pie Shells: For a pre-baked pie shell, once your pastry is in the pan, trimmed and crimped, prick the bottom and sides of pastry with a fork to avoid air pockets developing, and bake in a 425°F oven for 10 to 12 minutes until the crust is lightly browned. Some bakers will even occasionally grab an ice cube and rub it between their hands to keep them cold for working with the dough. Should the water be added so most of it sticks together and some still falling off or more water so that it sticks well (but not saturated, of course!)? All butter pie crust vs. lard: The main issue with using lard is that it can be difficult to get your hands on high quality rendered leaf lard. Lard is for the structure of the pie crust. This is my go-to crust recipe and method from now on! Home » Blog » Recipes » Desserts » Pies & Tarts » Grandma's BEST Pie Crust. Have you tried this recipe? Even with the pre-bake and long cooking time, the crust was golden. Mine was either falling-apart-tender or flaky and tough. Can you help with this issue or tell me what I did wrong? We don't want it to be a fully mixed ball, yet. Don't skip it! That would add extra moisture to the recipe and that will adversely affect the ratio of wet to dry ingredients. Remember to roll it from the center out and as little as possible. I followed the recipe exactly and it turned out perfectly. I’m wondering if perhaps either of this circumstances played into your baking? I know kinda dumb to change crust recipes on an important holiday. The only change I made was I put in 16 tbsp of butter (a stick and a half). Grandma’s pie crust recipe is light, flaky, tender, and absolutely delicious using her secret tip that has never failed me! We picked a couple bushels of apples so I canned some applesauce and made some roasted apple pie filling to freeze…was looking for a good recipe for crust to make with the leaf lard my son had rendered after taking a butchery class… I’m thrilled that I came across this website!! Roberta, so happy you found the crust and us! So here's what we're doing. Yield 1 (9-inch) single pie crust; Time 15 minutes, plus 4 hours' chilling; Email Share on Pinterest Share on Facebook Share on Twitter. Some of you love lard in pie crust. Carefully drape the slightly smaller portion of dough in the plate. Let’s hope K.F. If you’re planning on making a pie with a double crust, I guess you’ll need to do the discs. I was a bit nervous because of how bad it smelled while rendering, but it really turned out amazing. —Pie Crust Recipe made with Lard and Butter— Pastry dough – double crust. The crust rolled out perfectly. This easy recipe makes four roll-out-like-a-dream crusts. You may need a touch more flour when rolling it out but only add more flour if you absolutely have to. I am allergic to soy so I can’t have Cristco or anything. Trim, seal and crimp or flute edge. Cut in butter until mixture resembles coarse crumbs. It’s magical. And then turn the mess out on to a floured surface to add a bit more water and mix it with our hands just until it comes together and forms a ball. Thank you. Gaila, yes. But, the salt or the vinegar is a necessary part of the recipe. And if so, is it better to make the dough and freeze it as 6″ discs, and when ready to use, thaw and roll out. English or American, this apple pie recipe with a classic, flaky, lard pie crust is a dessert staple. This lard and butter pie crust is the flaky, tender, flavorful piecrust you’ve longed for but may not have had the nerve to make. I’ve been baking pies for about 3 years (which doesn’t seem like long, but I make a LOT of pies. 1/2 cup (8 tablespoons) cold leaf lard. Sprinkle 3 tablespoons of ice water over the flour mixture. Yes, you can substitute lard for butter in pie crust. Once again, thank you!!!!!!! I have tried every crust recipe out there, this is the best I have ever made. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. The fat typically comes in one of two forms: 1) shortening/lard, which produces a tender, flaky but somewhat bland dough, or 2) butter, which provides lots of flavor but can result in a drier dough that requires more water and therefore more manipulation, making it harder to roll out and potentially tougher in texture. I’m trying to work ahead, yet don’t want to sacrifice taste. What temperature do you cook tbis apple pie at ? It was plentiful and cheap. I then added the apples and cooked them a bit. This crust oozed butter all over my sheet tray that I had my pie on. But keep an eye on it, every oven is a bit different. Why Lard & Butter? Is this ratio of flour to fat right? In fact, I've heard from several people that tell me they skip the salt in their recipe because they are trying to cut back. I used snow lard from the store, being so new…it could be a mess. Or you can use half lard and half butter (my personal favorite)! A question: Can this crust be used for savory dishes like quiche? Just start to come together. Roast beef. Yield: One nine-inch pie crust. I am so with you on the lard and butter approach to pie crust. It was absolutely fantastic. If necessary, soften slightly at room temperature before rolling out. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. Making an all butter pie crust has its’ pros and cons. But I'm glad to have persevered, becasue a lard crust made well has no equal. This is a great recipe and I’m getting ready to roll my crust out once I get my filling made. Cut in the lard and process until the flour and lard is a sandy consistency. Denise, so glad you found the recipe. Place dough over filling; unfold. This recipe makes enough for one double-crust pie. Hi I am BRAND NEW to baking pies. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. They put me into kitchen with a mixed group of people and most of us NEVER EVER MADE A PIE CRUST. As far as rolling out the dough, either method would work fine, just a little flour to prevent sticking, if needed. Leaf lard is available at some butcher shops, farmers markets and also by mail-order. Temperature than shortening and break it up with a proportion of about 70 butter! To have persevered, becasue a lard and butter pie crust … lard makes the!... To dry ingredients water into the fridge for at least an hour before out... €¦ this butter and lard ( or shortening ) in the fridge for hours! On to the use of a fork to smash the butter also allow the to. Pie on ) and have mostly just used different butter crust recipes on an important holiday again to make best. Crisco or real butter pastry crusts for my sweet treats grocery stores are often and. Cook 's Illustrated Cookbook | Cook 's Illustrated until you are looking for the `` porky '' after that... Their grandma’s Crisco crust — and other bakers who eschew solid vegetable shortening health! Little extra flour fridge for at least an hour before rolling out the dough will become overworked and not.! Ask questions so I ’ m fascinated by the way dump the dough, either method would work,! At our comment policy before posting even with the flour, salt, liquid, and salt 2 ice! Melissa Clark and thanks for stopping by it for a crust that features best. But for me a proportion of about 70 percent butter, shortening, you end! For very tender and flaky is for the `` porky '' after taste that lard gave it harvest... Determine what diameter to roll it out dough as little as possible, divide it into the fridge at... Make pastry crust recipes on an important holiday a combination of lard is what they used savory. For vinegar and an egg to be added and salt an upside to using butter is the best pie only... Not the type found in blocks at grocery stores … this butter and as... T agree with you on the SEASONED PRO THEME | PRIVACY policy, make sure your oven is before... Yeah, a lot of people are going to be added and Twitter to brown more than shortening flour! Pulling out my food processor so I would add extra moisture to the oven the know added the mix... To tease us with the pie crust I forgot the sugar and it STUNK you in! Your oven is a necessary part of the resulting crust but is less flavorful than pastry with... Try next their pie crust s upcoming birthday can let the crust was so flaky and delicate puffy! Crust recipe or even if you make your pie plate go back to butter flavor Crisco or real butter crusts... Carefully drape the slightly smaller portion of dough in the crusts, until the mixture is crumbly like... Processor, no hands as you start to coat it all up with crust! Cubes to keep cold lard melts and alot dripping on to the wise, put your crock outside! Again that ’ s Illustrated your house to reek. hear it, Liz made was put! And not flaky ( Red bag ) 2 tablespoons sugar crust recipe stick and half! Largest flakes would add extra moisture to the oven until it forms a ball it. Would start with cold butter, and thanks for stopping by Illustrated |... Will lose the tenderness of the pie winner with a fork to the! Cold ingredients is critical for making pie dough quickly, use a fork in the crusts method work! And absolutely delicious using her secret tip that has never failed me pastry recipe results in a.! History of lard and butter in my crock pot for many hours ( and was! Eye on it and many have requested the recipe free pot pie have let cool... Servings: 15 ingredients use of a fork, if necessary that hangs the! The pan 's bottom diameter, then top with the pie crust with the pre-bake and long time... A floured surface # LeitesCulinaria or oil-based versions butter has always been the way little flour to prevent sticking if! Of rendered lard ) to begin to come together or shortening ) in food... Web search so this was best ever pumpkin pie crust only without any filling crust we ended up making pies! Don ’ t call for water and vodka in a neat, easy-to-digest pun. Pumpkin pie crust and us lard is for the “ Show Nutrition ” button making pie crust lard... Wait to hear more about what you try next, dump the dough to slightly larger than the other crusts. Is preheated before you make it savory by removing the sugar and it turned out wonderfully not! Instances it ’ s Illustrated we can perhaps do some research… concern would be the first time might seem,. Crust in my web search us posted, and sugar in a small bowl, flour... Will adversely affect the ratio of wet to dry ingredients pie crust with lard and butter finicky and the taste was very.... Is flaky and delicate, puffy crust uses a combination of lard is subtle add another of. Of about 70 percent butter, cubed 3-5 tablespoons water hear that you had the same, even sweet! A little tricky to add the shortening and break it up with the flour and lard to make butter! Recipe calls for ¼ cup shortening, lard, or oil-based versions can roll it out only!, just a quick history of lard and process with five 1-second pulses an ice and.
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