HINTS FROM HELOISE
Dear Heloise: Here is another banana suggestion: Over 50 years ago, a friend told me to individually wrap each banana in aluminum foil before placing it in the refrigerator. Even after a week, the skin may look a bit dark, but the banana will still be firm. Laura L., Winter Haven, Fla. Dear Heloise: I have a bet going over which is better for light, flaky pie crusts: lard or butter. Which do you recommend for pie crusts? Helen C., Pinhook, Ind.
Helen, for fruit pies, flaky pie crusts are the best. For this you'll need to use lard. As the lard evaporates, it creates pockets of steam, and that forms air pockets, making the crust flaky. If you want a mealy crust for cream pies or custard pies (it's less likely to get soggy), use butter. There's less evaporation, making the crust firmer. Heloise