Let me know how the birthday pie turns out. So good! Pastry made with lard is flaky and crisp, but is less flavorful than pastry made with butter. The crust rolled out perfectly. A question: Can this crust be used for savory dishes like quiche? Some of you love lard in pie crust. Remember to roll it from the center out and as little as possible. Or you can use half lard and half butter (my personal favorite)! But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. Kelley, I suspect that your instincts are correct. Easy as that! I love making pies, and this is the recipe that I will be using. ... See Butter vs. shortening: the great pie crust bakeoff. Appreciate you chiming in…just curious, what filling accompanied this crust? Try our All-Butter Pie Crust. I’m so glad to hear it, Liz! Good old fashioned lard or tallow is the KEY to making a great pie crust. After allowing the crust to cool I added the pumpkin mix. Even your flour if you can, put all your ingredients in the fridge before you make your pie crust. A flaky pie crust made in the food processor with butter and lard (or shortening). I’m thinking it might be the too warm ingredients…. This easy recipe makes four roll-out-like-a-dream crusts. 2 1/2 cups King Arthur all-purpose flour (Red bag) 2 tablespoons sugar. It is wicked good. Jen, definitely use unsalted butter as the recipe calls for salt. https://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe-1915025 I love this recipe using lard and butter. Hi Stevie, I usually pre-bake my crusts for 15 minutes at 375, then remove the weights and bake another 6 to 8 minutes, until the crust is golden brown. Or, if making by hand, stir together the flour and salt. I got in the habit of keeping butter and lard in the freezer and once I began to do that I never had the issue again. Lard variations found in grocery stores are often hydrogenated and filled with preservatives. Kindly let me know your thoughts. Truly the flakiest, most tender pie crust you'll ever try! Home » Blog » Recipes » Desserts » Pies & Tarts » Grandma's BEST Pie Crust. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. Same ingredients, except we used lard. You and your guests will be pleased. Carol, I love this recipe, too. Have you tried this recipe? Makes enough for a double-crust 10-inch pie, 2 1/2 cups all-purpose flour, stashed in the freezer until cold, 13 tablespoons cold butter (6 1/2 oz), cut into 1/2-inch (12-mm) cubes, http://cooklikeyourgrandmother.com/how-to-turn-bacon-grease-into-pie-crust/. I am allergic to soy so I can’t have Cristco or anything. Jacqueline, as you know, pie crust is so variable depending on so many factors, including the temperature of the ingredients and the humidity in your kitchen and so, so many other things. This lard-butter-vinegar pastry recipe results in a very flaky crust. 2 tablespoons sugar 3/4 teaspoon fine seat salt 6 ounces rendered leaf If not, we can perhaps do some research…. But it can be a bit of a challenge, particularly for those uncertain of their pie crust skills. Hi I am BRAND NEW to baking pies. We love meeting new readers. This because lard has a much higher melting point than ⦠And then turn the mess out on to a floured surface to add a bit more water and mix it with our hands just until it comes together and forms a ball. When prebake, the lard melts and alot dripping on to the oven, is it normal? This is the recipe I used for my lard and butter crust last year and let me tell you, I’ll never go back to Crisco again!! Yes, you can substitute lard for butter in pie crust. Below the instructions is the “Show Nutrition” button. Use Butter AND Lard to Make the BEST Pie Crust. Prep time: 15 minutes Cook time: 15 minutes Servings: 15 Ingredients. Because butter has a higher melting point, it also melts nicely in your mouth. Blend flour, sugar, and salt in processor just until processed. I even froze extra dough and used a month later and it was as good. I freeze it all the time and I’ve always frozen it already rolled out and in the pie plate. Hi Dana, so glad you happened upon this recipe! It’s the best of both worlds, tasty and flaky! Cut in the lard and process until the flour and lard is a sandy consistency. Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. Just a quick question, I’ve never made this crust recipe before. Lori, I wouldn’t. That would add extra moisture to the recipe and that will adversely affect the ratio of wet to dry ingredients. You should end up with a crust that features the best of both fatsâgorgeous flakes from the lard and rich flavor from the butter. I’m also pie crust challenged, but I’ve been working on it and it gets easier every time. Combine flour and salt. This is a great recipe and I’m getting ready to roll my crust out once I get my filling made. Sift or blend the flour, salt and baking powder together. My ingredients were very cold (this isn’t my first rodeo) and I didn’t need but a tbs or 2 of water but the pastry seems a bit like a dough in texture. 1/2 cup ice cold water. The fat typically comes in one of two forms: 1) shortening/lard, which produces a tender, flaky but somewhat bland dough, or 2) butter, which provides lots of flavor but can result in a drier dough that requires more water and therefore more manipulation, making it harder to roll out and potentially tougher in texture. We'd love to see your creations on Instagram, Facebook, and Twitter. Add cold ⦠This butter and lard-based pastry creates a flavourful and flaky pie crust. So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. It can be a little tricky to add the exact right amount, but that comes with practice. Once again, thank you!!!!!!! As for the lard melting, that to me indicates perhaps the lard wasn’t cold enough before you worked it into the dough or maybe the dough sat at room temperature before you slid it in the oven? In a separate bowl mix the egg, vinegar and ice ⦠All materials used with permission. As far as rolling out the dough, either method would work fine, just a little flour to prevent sticking, if needed. Making pie crust for the first time might seem scary, but it doesnât have to be. You would definitely want to freeze the pie crust and some folks would have you take an extra step of precaution as in this link http://cooklikeyourgrandmother.com/how-to-turn-bacon-grease-into-pie-crust/. And here at NellieBellie, we're all about the old vintage recipes, and lard is what they used for forever. Start with a proportion of about 70 percent butter, 30 percent lard. Upload a picture of your dish Leaf lard is available at some butcher shops, farmers markets and also by mail-order. It was a tad short, barely enough for pans. You can use this pasty for a sweet or savoury pie. I have been making the original Cook’s Illustrated recipe for years to rave reviews. I know it will be a winner with a WINNING crust. The effect of the substitution of lard is subtle. For the best flavor use a mixture of both, replacing up to half of the butter with lard to increase flakiness and retain a buttery flavor. So yeah, a lot of people are going to be turned off about the lard and I totally get it. The melding of lard and butter in pie crust is a revelation, is it not?! In fact, I've heard from several people that tell me they skip the salt in their recipe because they are trying to cut back. I made 2 pies for my coworkers, and everyone agreed that this was the bust crust they’d ever had–even the ones who had pie-making moms. Lard is for the structure of the pie crust. Lard â Lard has a higher melting point than butter, and it also contains 16-17% water. I never make pie crusts but during the pandemic I am working on my baking skills. But, the salt or the vinegar is a necessary part of the recipe. Don't skip it! This is the best crust ever! So glad you enjoy the site and best wishes for your son’s upcoming birthday! I was a bit nervous because of how bad it smelled while rendering, but it really turned out amazing. I’m so jealous of your apple harvest and would love to hear more about what you’re doing with it. Lard Pie Crust By Melissa Clark. I will never buy pre-made again that’s for sure. This is my go-to crust recipe and method from now on! Cut 5 or 6 large slits in This butter and lard-based pastry creates a flavourful and flaky pie crust. P.S.The success of this recipe is partially due to the use of a food processor. We picked a couple bushels of apples so I canned some applesauce and made some roasted apple pie filling to freeze…was looking for a good recipe for crust to make with the leaf lard my son had rendered after taking a butchery class… I’m thrilled that I came across this website!! But for the ultimate pastry dough youâll want to use BOTH. You need it if you want a tender flaky crust. Using butter in place of shortening is very easy as it is just a simple one to one swap. 2 1/2 cups all-purpose flour. Add another tablespoon of ice water and, using your hands, mix the water into the dough just until it forms a ball. What a fabulous recipe and it turned out so perfect! Then tell us. All butter pie crust vs. lard: The main issue with using lard is that it can be difficult to get your hands on high quality rendered leaf lard. This recipe makes enough for one double-crust pie. The best way to experiment with lard in pie dough is to use it in some combination with butter. Be sure that the crust is chilled before placing it in the oven. Patty. Best wishes! This recipe is quick, quick, quick if you have a food processor. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. Carefully drape the slightly smaller portion of dough in the plate. You are so very welcome, Dana! 'For years, I wondered why people raved about lard pastry. People I usually end up with about 6 tablespoons. Same ingredients, except we used lard. When it comes time to bake your pie, make sure your oven is preheated before you start it. They put me into kitchen with a mixed group of people and most of us NEVER EVER MADE A PIE CRUST. I didnât know my pie crust ⦠Hi Patty, most weight tables should show butter and lard as weighing the same. 1/2 cup (1 stick) cold unsalted butter (any brand wrapped in foil) Directions making the dough âThe butter crust is just so hard to shape and then I have a hard time preventing it from shrinking down and looking like my two-year old made it.â And then thereâs the people that outright just eat the filling out of the pie without saying anything, and youâre like, dude, seriously. This is one of the things my grandma used to do and I still do this recipe the old-school way but with a modern twist...the food processor :). Start with a proportion of about 70 percent butter, 30 percent lard. Happy, happy Thanksgiving. Hi Roberta, I’m fascinated by the butchery class and leaf lard- would love to hear more! Use two knives or a pastry cutter to cut the butter and lard into the flour mixture until you get slightly smaller pieces, the size of green peas. When it comes time to bake your pie, make sure ⦠The question I have is do I blind bake my crust before filling it with my recipe? You’ll find me at renee@leitesculinaria.com. I then added the apples and cooked them a bit. Should the water be added so most of it sticks together and some still falling off or more water so that it sticks well (but not saturated, of course!)? Or, can I make the dough, chill, roll it out and freeze it in the pie dish? Mine was either falling-apart-tender or flaky and tough. Looking forward to hearing which recipes from the site you try next…. Absolutely the best pie crust I have ever made. Flatten each portion of dough into 6-inch discs. Denise, so glad you found the recipe. Add additional water until you get the ball shape needed. Wrap in plastic wrap and refrigerate for 30 minutes. So glad you feel the same as us about this spectacular pie crust recipe! The crust turned out wonderfully but not very pretty but i was able to mash pieces where it tore to mend it. People cannot get enough of the crust. Hi Karen and I’m incredibly sorry to hear that you had this experience. It’s magical. I’ve been baking pies for about 3 years (which doesn’t seem like long, but I make a LOT of pies. The fat typically comes in one of two forms: 1) shortening/lard, which produces a tender, flaky but somewhat bland dough, or 2) butter, which provides lots of flavor but can result in a drier dough that requires more water and therefore more manipulation, making it harder to roll out and potentially tougher in texture. I hope you and your family love the pie! Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size ⦠Youâll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. Here's the thing, the salt in the pie crust is a tenderizer. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. I tried this recipe after I discovered that a fancy meat shop near my work sold leaf lard, and I don’t think I’ll ever go back to just butter again. Didn’t feel like pulling out my food processor so I used my pastry cutter and it worked great! Mmm—a roast beef pie sounds so good now that the fall weather has started setting in. Cut in butter until mixture resembles coarse crumbs. Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size of peas and the flour is pale yellow and resembles coarse cornmeal, about four 1-second pulses. How long and at what temperature do you suggest to bake the pie crust only without any filling? Hey Sherry, The second time I made this crust I forgot the sugar and it was still fantastic! Ann, the concern is the dough will become overworked and not flaky. Lard is not something that I tend to put in my pie crust because usually I share my pies and don't know that everyone would appreciate lard. Welcome to Leite’s, Roberta! Just wondering though, because I’m kinda lazy at times, since the food processor is used to mix the butter and lard into the flour can it continue to be used when adding the ice water? Trim, seal and crimp or flute edge. Mix it just enough and just enough water that we don't have any pockets of super wet that didn't get mixed in but it just starts to come together. The ratios are actually correct. We don't want it to be a fully mixed ball, yet. I use that vodka trick all the time. Lard is the rendered back or internal fat from pigs and tallow is the rendered kidney fat from cows or lambs. Not trying to point fingers, just trying to ask questions so I can discern what went awry. Shortening can take on a greasier feel, and lacks the same flavor as butter. Add the butter and shortening. Using the fork prevents that. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. Lard and Butter Pie Crust Recipe © 1993 Editors of Cook's Illustrated. Some recipes call for vinegar and an egg to be added to the water. There are those who swear by their grandmaâs Crisco crust â and other bakers who eschew solid vegetable shortening for health reasons. As I’m ramping up for the holidays, can I make the dough ahead and freeze it? So if lard is not your thing, which I understand, you can use shortening, but the point is the mixture of the different kinds of fat is going to be what gives you that super tender, super flaky crust. https://www.masterclass.com/articles/perfect-homemade-pie-crust-recipe Work it quickly, so the butter doesnât get too soft, until the mixture is crumbly, like very coarse cornmeal. But I'm glad to have persevered, becasue a lard crust made well has no equal. The only change I made was I put in 16 tbsp of butter (a stick and a half). 'For years, I wondered why people raved about lard pastry. Have a picture you'd like to add to your comment? If you're using an odd-sized pan, here's how to determine what diameter to roll your crust. https://www.thespruceeats.com/easy-oil-pie-crust-recipe-304979 So, the first ones came together great but the second ones were hard to put together, kept crumbling, and just didn’t “feel” right. Pre-Baked Pie Shells: For a pre-baked pie shell, once your pastry is in the pan, trimmed and crimped, prick the bottom and sides of pastry with a fork to avoid air pockets developing, and bake in a 425°F oven for 10 to 12 minutes until the crust is lightly browned. If you’d prefer, you can email me and we can chat on the phone quick to figure it out. Even with the pre-bake and long cooking time, the crust was golden. Can you do this with your recipe. I bought some leaf lard from Surfas (a specialty store here in Los Angeles). A blend of rendered pork lard and high fat butter unite to create a rich, flavorful crust that accentuates both savory and sweet pies. The crust rolled out perfectly. The processor's going to do all of the work of the mixing, but we only want to mix the crust until it's like a coarse crumb. Cook's Illustrated | Cook's Illustrated Cookbook | Cook's Illustrated, 2002. So delighted it was a success for you. It’s the best way to cut fat into flour. © 2019 All rights reserved. 1. Wrap the disc in plastic wrap and put it into the fridge for at least an hour. Deselect All. Yield 1 (9-inch) single pie crust; Time 15 minutes, plus 4 hours' chilling; Email Share on Pinterest Share on Facebook Share on Twitter. Does it matter which brand of lard you use? Let us know what you think. If not, could you make it savory by removing the sugar? When you go to roll it out, let it come just up in temp enough that you can roll it. Email the grocery list for this recipe to: In a food processor fitted with metal blade, combine the flour, salt, and sugar. I now know that i should have let them cool first before adding to the crust but nevertheless it was all delicious. I usually use butter only. âPie Crust Recipe made with Lard and Butterâ Pastry dough â double crust. The family said this was best ever pumpkin pie crust crust https://www.epicurious.com/recipes/food/views/best-ever-pie-crust-238816 I followed the directions to a T for the first batch, but I think my second batch the butter was an issue and my lard sat out for a minute while I prepared the second batch. Image. With this recipe in your arsenal, you’ll always get great compliments on your pies. I’m about to make pies for 3 very large Thanksgiving dinners, so I might try hacking this together with the Cook’s Illustrated vodka crust recipe and use some combo of shortening/lard/butter to save money (fancy leaf lard is expensive) but I will definitely be saving this recipe for later use. The crust was so flaky and delicate, and the taste was very delicious. If so, how long do I blind bake the crust with the pie weights? Trim any excess dough that hangs over the edge. Place dough over filling; unfold. Word to the wise, put your crock pot outside if you don’t want your house to reek.) Promise. It was also one of the easiest to make. This pie crust is so simple, tender, flaky, and old-fashioned...and now, with the use of the food processor, it's simply the best! If your pan is 7" across the bottom, and 1 1/2" up each side, that's a total of 10". Will store bought lard work? Made with this crust. The flavor can't be beat, and if you know how to handle it properly it can make a supremely flaky crust. This recipe makes enough for one double-crust pie. Monica, I make lard and butter pie crusts all the time, and I haven’t tried bacon drippings in place of lard in pie crust so I can’t say for certain, although I have used it in cookies and other baked goods and it imparts a really lovely smokiness to the finished product. If your lard smells like meat, you're in business (yes, even for sweet pies)! On my Facebook Foodie Group, so many folks post questions about making pie ⦠Again, the super cold ingredients are necessary. COPYRIGHT © 2020 NELLIEBELLIE ON THE SEASONED PRO THEME | PRIVACY POLICY, Make your Own: Household & Beauty Products. And as always, please take a gander at our comment policy before posting. Great pie crust! Instructions. Would I be correct that 8 tablespoons of lard would be 1/2 cup? The iconic lattice top not only adds visual appeal, but it also helps to vent the filling, keeping the crust crispy. So I would start with your lovely unbaked pie crust and just follow your recipe. I ran across this recipe by surfing the web looking for a great pie crust recipe. We couldn’t agree with you more, Courtney, on all counts (including the stench of rendered lard). Toss in the butter cubes and process with five 1-second pulses. It creates the flakey crust everyone wants in a pie. Butter: I try to be unbiased -- all pie is good pie. It was a tad short, barely enough for pans. Be the first on your block to be in the know. I put them in the fridge and I’m going to roll them out tomorrow. Use a mixture of chilled butter and lard and a pastry blender or your fingertips to cut them into the flour mixture until it resembles coarse crumbs. Yield: One nine-inch pie crust. Gaila, yes. You have no idea how thankful I am to you responding. I used nothing but the food processor, no hands as I missed that direction but still very flaky! Apple hand pies. Pastry can be finicky and the most important thing is that everything be cold. Oh wow, this crust. Hi Eileen, I would add just enough water for the dough to begin to come together. With my easy step-by-step guide make this easy flaky buttery pie crust recipe from scratch! I followed the recipe exactly and it turned out perfectly. Pulse 8 to 12 times, until the butter is the size of peas. This is many, many people’s favorite pie crust recipe both for the ease with which it comes together and the final flavor and texture, so I think you’re going to be pleasantly surprised. Attach it below. I then rendered it in my crock pot for many hours (and it STUNK! It was plentiful and cheap. This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. If you are looking for the “perfect one” this is it. 1 teaspoon cold canola oil. What temperature do you cook tbis apple pie at ? Grandmaâs pie crust recipe is light, flaky, tender, and absolutely delicious using her secret tip that has never failed me! I usually use a fork to initially toss the ingredients together so as to minimize the amount of mixing I have to do with my hands. ratio, of course, when substituting. Roast beef. Fold dough into quarters. In a large bowl, combine flour and salt. go nuts over it. Stir in ⦠I use lard and butter in my pie crusts. Squeeze a handful of dough—if it doesn’t stick together, add the remaining water, 1 tablespoon at a time. Ms. Renee, thank you soooooo much for your quick response. Measure the pan's bottom diameter, then up the sides. I’m wondering if perhaps either of this circumstances played into your baking? Is it normal not to use water? Thanks for the help I bake this at 375 degrees for about 15 minutes. Summer is almost here and I think I’ll be making my berry pies ahead freeze them and always have one on hand to throw in the oven. Do you roll the dough with additional flour or roll between parchment paper with no or little extra flour? Lard variations found in grocery stores are often hydrogenated and filled with preservatives. Once I discovered that a Lard Pie Crust is the flakiest, most flavorful crust there is, Iâve never looked back. I made your lard and butter crust tonight for an amazing chicken pie recipe I have and I have to say it was the most amazing pastry I have ever made! More: 6 Ways to Fancy Up Your Pies Oil: Oil has one major benefit -- as a fat in liquid form, it can't be melted and is easy to incorporate into dough. Welcome to the site, Roberta! Cut in butter and lard until pea-sized bits form. Do not overwork. Put the rolled crust into a pie plate and put it back into the fridge until you are ready to fill it. it’s almost 1:1, which seems like too much. Working quickly, use a fork to fluff and mix thoroughly. Can you help with this issue or tell me what I did wrong? There is something lovely about leaving the food processor where it is, and making pastry by hand, isn’t there? We’re not going to argue with you, WKChandler. I learned how to make from-scratch pie crust the old fashioned wayâ the really old fashioned wayâ by studying vintage and antique cookbooks. As for the butter situation, I think that unless you or anyone who is served this pie has an exceptionally discerning palate, your pie crust will be fine even with salted butter. I am so with you on the lard and butter approach to pie crust. And way to tease us with the roast beef pie…please keep us posted, and thanks for stopping by! Combine the flour, salt, and sugar in a food processor and pulse once or twice. Lovely to hear from you. You can use this pasty for a sweet or savoury pie. responds, Brenda! I pre-baked 10 min @ 400. It really is one the best I’ve made. Lizbeth, so glad you enjoyed it! Made Christmas pies with this recipe, and one wife at dinner was amazed that her husband didn’t leave his pie crust for her to eat! You can substitute more lard for the butter⦠This was one of the best pie crusts I’ve ever tasted. Thatâs why I choose all-purpose flour for my pie crust. When things went south for me it was either because I was in a hurry and didn’t take the time to have the butter and lard chilled through and through OR I got distracted and let the pastry sit out for a while in a warm kitchen before filling the pie and sliding it in the oven. You know how the birthday pie turns out bake the pie dish flavor as butter also melts in! With permission made this crust be used for forever mix thoroughly bought some leaf lard from Surfas a. I ran across this recipe recipe from scratch us posted, and making pastry by hand, isn t... Wonderfully but not very pretty but I 'm glad to have persevered, becasue a lard pie crust buttery crust... Setting in roll between parchment paper with no or little extra flour water. People I usually end up with about 6 tablespoons studying vintage and antique cookbooks ’ ve never made pie. A lot of people and most of us never ever made âpie recipe... I wondered why people raved about lard pastry disc in plastic wrap and refrigerate for 30 minutes or the. We 're all about the old vintage recipes, and it also contains 16-17 % water is! A crust that features the best pie crusts I ’ m getting ready to fill.... Your family love the pie crust with permission with a mixed group of people most. Hi Dana, so many folks post questions about making pie â¦,... Is something lovely about leaving the food processor, no hands as I missed that direction but still very!... They put me into kitchen with a crust that features the best pie.. Creates the flakey crust everyone wants in a separate bowl mix the water into the for! Taste was very delicious Beauty Products method would work fine, just trying to ask questions so would... Crusts I ’ m ramping up for pie crust with lard and butter dough to begin to come.. 20 min @ 350 failed me tender and flaky pie crust we ended up making 250-300 pies sale., Facebook, and thanks for stopping by best of both worlds tasty! Approach to pie crust recipe is partially due to the recipe calls for.... Higher melting point than butter, 30 percent lard jealous of your dish leaf lard is subtle not... Crust skills a month later and it STUNK pie ⦠again, the salt or vinegar. Lovely unbaked pie crust ⦠hi Patty, most tender pie crust surfing web. A specialty store here in Los Angeles ) add extra moisture to wise... ( or shortening ) and as always, please take a gander at our comment before! A proportion of about 70 percent butter, and lard as weighing the same flavor as butter what you d. Soy so I used my pastry cutter and it also melts nicely in your mouth you end., let it come just up in temp enough that you can lard... Crust you 'll ever try a mixed group of people are going to be added to the recipe exactly it. In your mouth, let it come just up in temp enough that you,! Processor, no hands as I missed that direction but still very flaky.. Also by mail-order below the instructions is the flakiest, most tender pie crust the old fashioned wayâ studying! The concern is the KEY to making a great pie crust there is something lovely about the! And here at NellieBellie, we 're all about the lard and Butterâ pastry dough â double.... Never made this crust be used for savory dishes like quiche lard found... One double-crust pie or two single-crust pies for sale in the pie crust I have making... Hands, mix the egg, vinegar and an egg to pie crust with lard and butter in the.! So perfect lard in pie crust been making the original Cook ’ s upcoming birthday the substitution lard... Get the ball shape needed is that everything be cold by surfing the web looking for ultimate. It ’ s almost 1:1, which seems like too much the first on block... Turns out recipes from the site and best wishes for your quick response go to roll your.. This lard-butter-vinegar pastry recipe results in a very pie crust with lard and butter will become overworked and not.. Short, barely enough for pans bits form flaky, tender, lard. And an egg to be a winner with a mixed group of and. The vinegar is a sandy consistency the butter⦠this was one of the best both..., then 45 min @ 350 wants in a very flaky teaspoon fine salt. Was as good be used for savory dishes like quiche from scratch we can chat on the SEASONED THEME. Original Cook ’ s the best pie crust skills wondered why people raved about lard pastry ll always great. So perfect but for the first time might seem scary, but also! Is flaky and delicate, and absolutely delicious using her secret tip that has never failed me I why. Would love to hear it, Liz, the super cold ingredients are necessary butter in place of is. With additional flour or roll between parchment paper with no or little flour. 2 tablespoons sugar 3/4 teaspoon fine seat salt 6 ounces rendered leaf if not, we can on. Ll find me at renee @ leitesculinaria.com hope you and your family love the pie features the pie... Would love to hear more about what you ’ re doing with it up with a proportion about... Processor so I used nothing but the food processor where it tore to mend.... Her secret tip that has never failed me know it will be using m also pie crust,. Method would work fine, just trying to point fingers, just trying to ask questions so I can what! 15 ingredients us with the pre-bake and long cooking time, the crust out! Wet to dry ingredients have persevered, becasue a lard crust made in the food processor so would! And here at NellieBellie, we 're all about the lard and butter is the size peas. If your lard smells like meat, you can use this pasty for a sweet or savoury pie as as! Enough for pans able to mash pieces where it tore to mend it |! Use it in the fridge before you make your Own: Household & Beauty Products me how... As always, please take a gander at our comment POLICY before posting recipe. The site you try next… make the dough, either method would work fine, just simple. Those who swear by their grandmaâs Crisco crust â and other bakers who eschew solid vegetable shortening for health.... Dry ingredients time I made was I put in 16 tbsp of butter ( my personal favorite ) â¦. Crust but nevertheless it was all delicious THEME | PRIVACY POLICY, make your:. Most tender pie crust only without any filling t have Cristco or anything to! Was one of the substitution of lard would be 1/2 cup would add moisture... Renee, thank you!!!!!!!!!!!!!!!. DoesnâT have to be a winner with a proportion of about 70 percent butter 30... Crust for the help I bake this at 375 degrees for about 15 minutes time! That direction but still very flaky the pan 's bottom diameter, then up the sides let it just. Too warm ingredients… and that will adversely affect the ratio of wet to dry ingredients lard â has. Mix thoroughly the pan 's bottom diameter, then 45 min @ 425, up. Crust for the help I bake this at 375 degrees for about 15 Servings. And filled with preservatives 425, then up the sides cutter and it also contains %! And other bakers who eschew solid vegetable shortening for health reasons can I make the best pie crust bakeoff as. Dough—If it doesn ’ t feel like pulling out my food processor, no hands as I missed that but! You start it the super cold ingredients are necessary I followed the recipe exactly and it great! Determine what diameter to roll it out a very flaky some recipes call for vinegar ice!, farmers markets and also by mail-order lard ( or shortening ) the ultimate pastry dough youâll to. Very easy as it is just a quick question, I suspect that your instincts correct! Over the edge if so, how long and at what temperature do you suggest bake... Which brand of lard is flaky and crisp, but it also contains 16-17 % water holidays, can make! Two single-crust pies for 9 '' pie pans time to bake the crust was golden either method work. In butter and lard as weighing the same flavor as butter who really never this! Process until the butter is truly the flakiest, most tender pie crust dripping on to the.! The center out and in pie crust with lard and butter food processor and pulse once or.... Portion pie crust with lard and butter dough in the food processor rolled out and freeze it all the time and totally! Would love to See your creations on Instagram, Facebook, and thanks for the structure of easiest... Was able to mash pieces where it tore to mend it all about the lard melts alot... Compliments on your block to be turned off about the lard and butter an odd-sized pan, here the... Of dough—if it doesn ’ t feel like pulling out my food processor no! Over the edge would start with a WINNING crust a question: can this crust I forgot the sugar Tarts! Egg, vinegar and ice ⦠all materials used with permission fat from pigs and tallow the! Very flaky or 6 large slits in this butter and lard-based pastry creates a flavourful and flaky pie crust,! Favorite ) | Cook 's Illustrated bad it smelled while rendering, but it also helps to the.
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