At the recommendation from a chef friend of mine, I used this recipe from Food and Wine. She suggested I decrease the fat a smidge and add a bit of sugar. So I altered the recipe a teensy bit and used 1/4 cup less butter, and added about a tablespoon of sugar. The result was a flaky and delicious pie crust. I’ll definitely use this recipe again when I make American-style pies. I will say, I don’t think that using lard lends itself well to French tarts. Those are better when made with 100% butter. The lard makes the crust significantly flakier, which is great for American pie, and not so great with tarts. One of these days, I want to try making Chinese egg custard tartlets using an even higher percentage of leaf lard in the crust. Since making this pie, I’ve decided the lard must be the secret to the deliciously flaky and fatty crust in those.
As far as what went into the pie filling itself- some combination of plums, sugar, tapioca and cinnamon. These plums were very juicy, so I had to use quite a bit of tapioca to absorb the juices and make sure the pie didn’t turn into a runny mess. I thought I had used enough sugar, but it ended up being pretty tart and I wished I’d used more. I never really follow a recipe when making American-style pies. I just go with what the particular fruit I’m using needs. Apparently, I should probably add more sugar than I think I need, especially when using fruit with tart skin like plums. I’m always learning!