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My parents owned and operated their own Coffee Shop.  My dad did all the baking.  He suggested that you use the 2/3 cups of Lard and if, needed, add the two tablespoons of lard.  If you have baked before, you'll be able to know if more lard will be needed.  Then, you'll have the recipie down packed.

Sam723, I personally prefer to use it 1/2 shortening & 1/2 lard. That is how I make my pie crusts. But I have used all yard, just as the recipe calls for, In case it didn't tell you, useing ice water is better also. Lots of luck, Granna2

Makes me wonder how much flour your recipe calls for. A good standard for lard pie crust is 1/3 cup lard to 1 cup of flour. Personally, I would use the same amount of lard. Usually lard makes a pie crust a little more "short" than veg. shortening. Granna is right, some ice cubes in the water is good. A good pie crust should clean the sides of the bowl without being sticky when you gather it into a ball.

Omamcm, I have found thst the little extra makes the crust flakier. The standard recipe is 1/3 c. shortening/lard per 1 c. flour. I always add the extra. Granna2

Granna, I think you and I would work well together in a kitchen and could put out some real "cookin".

omamcm, I would love that, I love cooking and my Mom comes over once a week ,shes 84, and sometimes we cook together. But none of my friends really cook,. Granna2

You are so lucky to still have your Mom. Your Mom is 7 years older than I. Everybody, about 30 people, are going to congregate at our house again this year for Thanksgiving. For the last 3 years I've kinda thought that maybe the girls need to take over, but all of them live at the outer edge of a 50 mile perimeter and we are in the middle. Besides non of them have the room or the money to feed that many, plus there's nowhere to park that many cars and the kids have nowhere to run. We are on 5 acres. It sure takes lots of food. I usually make 6 10" deep dish pies, with lard of course, an apple bundt cake and a 12" New York cheese cake, and a triple batch of cranberry salad out of the 1950 Betty Crocker Cookbook. The cranberry is a tradition after making it for 60 years. Since we have 2 kitchens I'll do a turkey in my electric roaster and a ham and a leg of lamb in the oven, plus about 1 1/2 gal of dressing, sweet potatoes, creamed turnips. The girls can bring the mashed potatoes, 7 layer salad, green bean and corn casseroles, the tea, ice and other drinks. They can also bring all their love and good hand to do all the clean up work afterwards while I sit and relax and watch. Is that a good deal? Hugs, Oma

Oma, I have a 28 pound turkey...would like to use my electric roaster oven but the mfg did not include recipe info.  That would free up the oven for the ham and other "tidbits".   What about browning?  How long in roaster oven?  Any and all hints will be greatly appreciated.    We live near a military base and our cup overflows with terrific youngsters that are friends to my family.  We get a little "tight" around the table, but it is such a wonderful feeling to see our "crew" around the tables.  Being retired military we know the feeling of being away from home come holiday time...so, we tell our daughter and grandkids, bring whoever and however many.  Thanks and a Happy Thanksgiving to you and yours. SKay

SKay, since i don't see an answer yet?!? I have fixed a turkey in my roaster oven and it is easy. I put it on a bed of carrots & celery,then we ate the veges, although you could put anything under it to keep it from sitting on the bottom of the cooker, cooked/baked at 350, it was a little faster then the oven, less then 20 minutes per pound, then some broth/water on the bottom to prevent burning. I fix mine up-side down, , ballance it on the sides with a potato on each side, you can then eat them. I can't remember if it browned or not, seems like it did, if not you could always put it in the oven to brown while you were putting everything elso on the table. Lots of luck God Bless and Happy Thanksgiving. Granna2

Oma, What time did you say you were gather, and what should I bring, just kidding, that sounds "wonderful". It is good that God has Blessed you to still be able to do that. So, your 77, I'am 64.I thought it was going to be just hubby and me, but plans have changed and my youngest son and his family (5) are coming over and maybe our oldest granddaughter and her family(4). I was going to pot-luck it, but might just fix everything myself and hope they help clean up?!? Happy Thanksgiving Granna2

sam723:

I have a pie crust recipe that callls for 2/3 cup plus 2 tablespoons of shortening. I would prefer to use lard. Do I use the same amount of lard as I would shortening or alter the quantity?

My family is know for their pie baking and I grew up with my mother using lard only. Her recipe is and I continue to use: 2 1/2 cups flour, 1 cup shortening or lard, 1/2 teaspoon salt and 1/3 cup cold water. Lard makes the best, more tender pie crusts - go ahead and substitute equally for shortening. Have a wonderful Thanksgiving!