Pig-fat patriots

I was talking to my dad the other day about our blueberry harvest, and how I planned to can up all the blueberries (currently in the freezer) when the harvest is complete. I also mentioned how we’re going to have to aggressively start using more canned blueberries, since we have so many in the pantry.

“Hmmm, pie,” my dad said. “With the piecrust made of lard.”

I chuckled over this because I’m a fairly recent convert to lard pie crusts. I had been making pie crusts for decades, but because lard had such a bad reputation, I always used margarine (like that’s any healthier?) for the crusts.

But almost exactly ten years ago, I tried using lard for literally the first time, and never looked back. I’ve used lard for pie crusts ever since.

The lard wars harken back to the attacks on natural fats (lard, butter, tallow, etc.) as being “unhealthy,” while their vegetable counterparts were given the green light. However since vegetable fats aren’t solid in their natural state, they had to be hydrogenated to create margarine and shortening. Despite this chemical intervention, they were still touted as being healthier than animal fats.

“Lard tragically fell from public favor during the Great War on Monounsaturated Fats in the 20th century,” notes this article. “Progressive trans-fats activists launched a bombardment of bad publicity against animal fats starting in the 1950s, often culled from inaccurate sources. Everybody loved lard in the 1960s – yet by the 1980s, nobody dared mention it. Humanity’s staple foodstuffs were soon caught in the crossfire: Salt, sugar, eggs, butter and wheat were all savaged as unhealthy over the years. But the times they are a changin’. … Lard has enjoyed a rebirth in recent years thanks largely to a heroic band of pig-fat patriots who withstood the bad-news blitzkrieg.”

Let’s hear it for the “heroic band of pig-fat patriots.” They make pie crusts SO much better.