Apple Pie and Lactose Intolerant
A friend calls with me on a regular basis, normally I bake an apple pie, a pretty standard recipe. I use 50 / 50 block margarine and lard.
Now I know that in baking pastry that it's vital that the fat stays firm enough to coat the flour and not have it melt into it, but that is difficult to achieve even after freezing the margarine.
So I'm looking advice on how to treat margarine instead of butter when making shortcrust pastry, especially for apple pie. It also struck me that this could be part of my tarts soggy bottom - the margarine melting to quickly.
Many thanks for help offered.