Lard was historically used for baking due to its neutral flavor and well-sized fat crystals, contributing to a layered texture in pie crusts.
Coconut oil serves as a plant-based alternative to lard in baking. A 1-to-1 substitution works, but attention to temperature is key to achieving desired texture.
Using virgin or unrefined coconut oil can impart a strong coconut flavor, which may not be suitable for all recipes; refined coconut oil minimizes this issue.
When substituting coconut oil for lard, maintaining the correct temperature of the coconut oil ensures a well-defined layered crust rather than a stodgy shell.
[
Collection
]
[
|
...
]