Which Shortening?

[ChrisGreaves]

It’s a bit late in the season, but I’m back to baking pies. Both fruit(Apple, Pear etc) and meat (Steak&Kidney).
If you were allowed to use just ONE of these shortening agents for mastry-making for the rest of your life, which one would you choose?
(Regardless of whether you bake fruit, meat, or both types)
(I recall that Copha is not available in the UK? Was true in 1956 ...)

[DaveA]

My second choice would be "REAL sour cream BUTTER"

[Cellmate]

My grandma, famous for her flakey pie crusts used to swear by lard as the essential ingredient.

Turns out that lard isn't as bad as we had been told all these years.

Cellmate

[DaveA]

My grandma, famous for her flakey pie crusts used to swear by lard as the essential ingredient.

Turns out that lard isn't as bad as we had been told all these years.

Cellmate

I have to agree with you on using LARD in PIE crusts.

The list is missing "Bacon Drippings".

[ChrisGreaves]

My grandma, famous for her flakey pie crusts used to swear by lard as the essential ingredient. Turns out that lard isn't as bad as we had been told all these years.Cellmate

Hi cellmate. My grandma (and hence my Mother) too.
I suspect that lard was the shortening of choice for Lancashire folks who had lived through a depression and a world war or two!
Cheers
Chris

[ChrisGreaves]

The list is missing "Bacon Drippings".

On Purpose.
Bacon Drippings don't make you shorter.
They make you w i d e r

No, but seriously though ... I think i once posted something about using chicken fat rendered down from chicken skins.
And I do use bacon drippings.
I was taught to use everything that I'd paid money for ...
Cheers
Chris