It's best to refrigerate this in case some of the milk solids remain. Crisco See shortening . Since European-style butter has a lower moisture content, using it results in better pastries, icings, and sauces. It's high in saturated fat, and quite bad for you. Still, it's the fat of choice for making flaky pie crusts, though it's not as flavorful as butter.
Some pastry chefs combine butter with lard to achieve a balance of flavor and flakiness.
Lard is also used for frying since it can reach high temperatures without smoking. See also the entries for lard leaves and lardo. This is unrendered pork fat that fearless Italians slice and serve on bread. These diet margarines make wonderful spreads, but they shouldn't be substituted for regular margarine in baked goods. Plugra See European-style butter pork lard See lard .