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@MetalMelly
Not a northern thing. From Sunderland. I've discovered crisp by using half lard half butter in my pastry mix. I achieve a sturdy shell, so structurally, I'm confident, but also a sensual extra when crunching in. Then there's the guilty after-pleasure of knowing you just ate lard. Hang on...what's that sharp pain in my che......aaaaerrgghh!