for the past couple of days I've been playing with leaf lard and pie fillings....coconut milk out of a can makes flat custard, using 1/2 and 1/2 worked alot better.....chocolate cream pie with cocoa and choc chips turned out GREAT!, the baked choc rasp was good....I'm considering a Mexican choc version with cinnamon and chipotle...anyone have thoughts on combos or techniques that would work well ie...custard or baked fudgy type.... peach and blackberry, butterscotch cream, cherry....I only had a couple of cups of frozen Michigan tart cherries so I rehydrated dried and added them to the frozen left an interesting textural change....thought about just processing the dried so that there is a rich flavor....thoughts? pyrex vs metal? I've got an abundance of both and have not noticed a major difference. In several recipes I've read that bakers will make the crust, rest for a couple of hours then roll the crust and again refrigerate prior to baking....kinda fussy, is it worth it? Older 90 year women speak of their mom's having pie shells parcooked ready to fill....prior to refrigeration. Not sure how that works with fruit pies, getting the top crust to adhere to the bottom seems like a challenge.