I’m trying to work ahead, yet don’t want to sacrifice taste. ... See Butter vs. shortening: the great pie crust bakeoff. Using butter in place of shortening is very easy as it is just a simple one to one swap. This recipe makes enough for one double-crust pie. can’t wait to use it for a fruit pie this fall! 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!! The effect of the substitution of lard is subtle. So I’d go ahead with your pie crust and see how it turns out. Some bakers will even occasionally grab an ice cube and rub it between their hands to keep them cold for working with the dough. 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! Add the butter and lard and pulse until the mixture forms chickpea-size pieces (3 to 5 one-second pulses). 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. Home » Blog » Recipes » Desserts » Pies & Tarts » Grandma's BEST Pie Crust. Hi Eileen, I would add just enough water for the dough to begin to come together. The family said this was best ever pumpkin pie crust crust The question I have is do I blind bake my crust before filling it with my recipe? Let’s hope K.F. When it comes to your classic apple pie, start with cold fats—chilled butter and lard. We love meeting new readers. So don't skip the salt. I know it will be a winner with a WINNING crust. Your email address will not be published. Toss in the butter cubes and process with five 1-second pulses. https://www.thespruceeats.com/easy-oil-pie-crust-recipe-304979 A blend of rendered pork lard and high fat butter unite to create a rich, flavorful crust that accentuates both savory and sweet pies. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Don't skip it! Thanks for the recipe, it’s great! Everyone who’s had this pie crust in my home has raved about it and many have requested the recipe. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. I’m so jealous of your apple harvest and would love to hear more about what you’re doing with it. Can’t wait to hear what you try next! Making homemade pie crust. Hello, Notify me of follow-up comments by email. Working with cold ingredients is critical for making pie dough. So, the first ones came together great but the second ones were hard to put together, kept crumbling, and just didn’t “feel” right. In a large bowl, combine flour and salt. Lard variations found in grocery stores are often hydrogenated and filled with preservatives. I bake this at 375 degrees for about 15 minutes. This recipe is quick, quick, quick if you have a food processor. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Lard – Lard has a higher melting point than butter, and it also contains 16-17% water. In a small bowl, mix vinegar and 5 tablespoons ice water. Mine was either falling-apart-tender or flaky and tough. 1/2 cup ice cold water. She would be so jealous! Trim any excess dough that hangs over the edge. 2 1/2 cups King Arthur all-purpose flour (Red bag) 2 tablespoons sugar. How long and at what temperature do you suggest to bake the pie crust only without any filling? Wrap up the disc with saran wrap and put it in the fridge for at least an hour before rolling it out. It’s my go-to. 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!)? I made this pie crust adapted from Cook’s Illustrated. Love to hear that, Chelsea. Cut 5 or 6 large slits in —Pie Crust Recipe made with Lard and Butter— Pastry dough – double crust. Use Butter AND Lard to Make the BEST Pie Crust. 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 think just as important as those factors is how much you handle the dough. Mmm—a roast beef pie sounds so good now that the fall weather has started setting in. Sprinkle 3 tablespoons of ice water over the flour mixture. 1/2 cup (1 stick) cold unsalted butter (any brand wrapped in foil) Directions making the dough Add to flour mixture and toss with a fork. This was a time honored recipe for pie crust at this festival. I’m thinking it might be the too warm ingredients…. Any tips for me? 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. For me, I would use this recipe again to make a savory pie crust - like for a meat or veggie/cheese pie. My only concern would be the moisture content of the drippings and whether that may throw off the texture of the resulting crust. So delighted it was a success for you. Pulse until you have coarse crumbs with lots of pea-sized clumps of … This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. Lard variations found in grocery stores are often hydrogenated and filled with preservatives. COPYRIGHT © 2020 NELLIEBELLIE ON THE SEASONED PRO THEME | PRIVACY POLICY, Make your Own: Household & Beauty Products. Again, keep that pie crust as cold as possible before it hits the oven. 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 easy recipe makes four roll-out-like-a-dream crusts. So here's what we're doing. Working quickly, use a fork to fluff and mix thoroughly. I know kinda dumb to change crust recipes on an important holiday. 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. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Again, the super cold ingredients are necessary. The … When you go to roll it out, let it come just up in temp enough that you can roll it. Divide dough in half and form each half into a disc. As far as rolling out the dough, either method would work fine, just a little flour to prevent sticking, if needed. Lard is the rendered back or internal fat from pigs and tallow is the rendered kidney fat from cows or lambs. I especially love using lard when I am making a pie crust for gluten free pot pie. Is it normal not to use water? Can solidfied bacon fat be used instead of leaf pork lard from the kidneys? 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. Then tell us. Deselect All. Butter: I try to be unbiased -- all pie is good pie. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. I’m wondering if perhaps either of this circumstances played into your baking? Can you do this with your recipe. I’ve had pie crust that, like yours, seems doughy, and it usually results from me being a touch heavy-handed, so to speak, when mixing things. Word to the wise, put your crock pot outside if you don’t want your house to reek.) And here at NellieBellie, we're all about the old vintage recipes, and lard is what they used for forever. The crust turned out wonderfully but not very pretty but i was able to mash pieces where it tore to mend it. On a lightly floured work surface, roll each portion of dough to slightly larger than your pie plate. This was a time honored recipe for pie crust … Do not overwork. Ms. Renee, thank you soooooo much for your quick response. As I’m ramping up for the holidays, can I make the dough ahead and freeze it? It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. I wanted an all butter pie crust without sacrificing the layers and flakiness every pie crust should have. When prebake, the lard melts and alot dripping on to the oven, is it normal? Yield: One nine-inch pie crust. After allowing the crust to cool I added the pumpkin mix. Email the grocery list for this recipe to: In a food processor fitted with metal blade, combine the flour, salt, and sugar. Measure the pan's bottom diameter, then up the sides. Be the first on your block to be in the know. What temperature do you cook tbis apple pie at ? The crust rolled out perfectly. Even with the pre-bake and long cooking time, the crust was golden. As for blind baking the crust before adding the filling, usually a recipe will indicate if a pie crust needs to be blind baked prior to adding the filling. Dump the flour mixture into a medium bowl. Roberta, so happy you found the crust and us! Every pie crust I think I’ve ever made, starting with my grandma in her kitchen when I was about 6 years old, does add a little water, with the exact amount varying depending on the recipe and the feel of your dough. If you’re planning on making a pie with a double crust, I guess you’ll need to do the discs. Hi I am BRAND NEW to baking pies. There are those who swear by their grandma’s Crisco crust — and other bakers who eschew solid vegetable shortening for health reasons. It was a tad short, barely enough for pans. The [easyazon_link identifier="B00LBZOYAK" locale="US"]food processor[/easyazon_link] does all the work for us so we don't have to do anything until the very end. 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. Truly the flakiest, most tender pie crust you'll ever try! Also, in the summer, when the kitchen is warm and humid, I often also chill the flour just so everything remains as cold as possible. Would I be correct that 8 tablespoons of lard would be 1/2 cup? Hi Roberta, I’m fascinated by the butchery class and leaf lard- would love to hear more! It’s magical. Over time I learned how to make a flavorful, flaky pie crust … 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. 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! Wrap in plastic wrap and refrigerate for 30 minutes. Sift or blend the flour, salt and baking powder together. But keep an eye on it, every oven is a bit different. I would use a !:! You have no idea how thankful I am to you responding. But I'm glad to have persevered, becasue a lard crust made well has no equal. I am allergic to soy so I can’t have Cristco or anything. I’m also pie crust challenged, but I’ve been working on it and it gets easier every time. I even froze extra dough and used a month later and it was as good. Put the rolled crust into a pie plate and put it back into the fridge until you are ready to fill it. That’s why lard was historically the choice for making pie crust as it’s easier to work with yet it can puff your crust with steam in the same way that butter does. Put the rolled crust into a pie plate and put it back into the fridge until you are ready to fill it. This was one of the best pie crusts I’ve ever tasted. Wrap the disc in plastic wrap and put it into the fridge for at least an hour. I didn’t know my pie crust … Lard is for the structure of the pie crust. There is something lovely about leaving the food processor where it is, and making pastry by hand, isn’t there? 1/2 teaspoon fine salt. The only change I made was I put in 16 tbsp of butter (a stick and a half). To make the dough, add the flour, butter, and salt to a bowl and use a fork to smash the butter. Hi Dana, so glad you happened upon this recipe! It can be a little tricky to add the exact right amount, but that comes with practice. It really is one the best I’ve made. Also, I always had to cover the outer crust on pecan pies but with this recipe the outer crust was perfectly browned by the time the pies had finished baking. In a separate bowl mix the egg, vinegar and ice … It was plentiful and cheap. I will never buy pre-made again that’s for sure. That, right there, is THE BEST Banana Cream Pie, by the way. We’re not going to argue with you, WKChandler. I’ve made this recipe literally countless times the last 15 years (since long before we asked recipe testers to try it and published it on our site) and I have had the same thing happen a couple times. Apple hand pies. Cook's Illustrated | Cook's Illustrated Cookbook | Cook's Illustrated, 2002. Flatten each portion of dough into 6-inch discs. 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. Will store bought lard work? Squeeze a handful of dough—if it doesn’t stick together, add the remaining water, 1 tablespoon at a time. I know this will be a GREAT crust because lard is an old school ingredient and I hear it makes better pie crust than shortening. Add additional water until you get the ball shape needed. 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/. 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. Pulse 8 to 12 times, until the butter is the size of peas. Looking for suggestons. English or American, this apple pie recipe with a classic, flaky, lard pie crust is a dessert staple. Have you tried this recipe? P.S.The success of this recipe is partially due to the use of a food processor. Better still could you provide weights for the lard because I don’t think it weighs as much as butter and cold lard is much easier to weigh. Made with this crust. 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. But for me, butter has always been the way to go. So glad you enjoy the site and best wishes for your son’s upcoming birthday! Gaila, yes. If you do not have one, borrow one for this recipe. It was a tad short, barely enough for pans. Have a picture you'd like to add to your comment? Once again, thank you!!!!!!! Thank you. Hi Karen and I’m incredibly sorry to hear that you had this experience. So when I want to make chicken pot pies I’ll just skip the sugar. 1/2 cup is equal to 4 ounces. Making an all butter pie crust has its’ pros and cons. Why Lard & Butter? Lard and Butter Pie Crust Recipe © 1993 Editors of Cook's Illustrated. An upside to using butter is the unbeatable flavor and the ease in browning when baked. I freeze it all the time and I’ve always frozen it already rolled out and in the pie plate. Blend flour, sugar, and salt in processor just until processed. If not, could you make it savory by removing the sugar? You’ll find me at renee@leitesculinaria.com. Hi Daisy, I’d just like to clarify your question. https://www.masterclass.com/articles/perfect-homemade-pie-crust-recipe That would add extra moisture to the recipe and that will adversely affect the ratio of wet to dry ingredients. 1. Hate tons of emails? Hey Sherry, The second time I made this crust I forgot the sugar and it was still fantastic! After allowing the crust to cool I added the pumpkin mix. The crust was so flaky and delicate, and the taste was very delicious. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Does it matter which brand of lard you use? Not trying to point fingers, just trying to ask questions so I can discern what went awry. You need it if you want a tender flaky crust. Shortening can take on a greasier feel, and lacks the same flavor as butter. You and your guests will be pleased. Lard, in just the right proportions, makes everything better…so glad you had the same experience that we’ve had. And if so, is it better to make the dough and freeze it as 6″ discs, and when ready to use, thaw and roll out. And kindly let us know how it goes. I am so with you on the lard and butter approach to pie crust. Some of you love lard in pie crust. I have tried every crust recipe out there, this is the best I have ever made. You should end up with a crust that features the best of both fats—gorgeous flakes from the lard and rich flavor from the butter. I did not care for the "porky" after taste that lard gave it. “The 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.” And then there’s the people that outright just eat the filling out of the pie without saying anything, and you’re like, dude, seriously. Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size … Pie crust is traditionally made with flour, salt, liquid, and fat. Most recipes will us one or the other and unfortunately shortening is most often used instead of lard (see our article about healthy vs. unhealthy … We don't want it to be a fully mixed ball, yet. Combine flour and salt. Even your flour if you can, put all your ingredients in the fridge before you make your pie crust. Hey, that sounds like a delicious way to kick off the fall season, Roberta! But in most instances it’s turned out fine. Attach it below. This because lard has a much higher melting point than … Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. Hi Patty, most weight tables should show butter and lard as weighing the same. It melds that magnificent butteriness we love in pie crust yet has that flakiness that your grandma’s pie crust probably did. Add cold … They put me into kitchen with a mixed group of people and most of us NEVER EVER MADE A PIE CRUST. The best way to experiment with lard in pie dough is to use it in some combination with butter. 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. Using the fork prevents that. I pre-baked 10 min @ 400. Lard Pie Crust By Melissa Clark. https://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe-1915025 So good! I’ve made this crust recipe several times now and it is THE best! You can substitute more lard for the butter… Even with the pre-bake and long cooking time, the crust was golden. 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. Add the shortening and break it up with your hands as you start to coat it all up with the flour. This is a great recipe and I’m getting ready to roll my crust out once I get my filling made. People 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!! I love making pies, and this is the recipe that I will be using. 1 teaspoon cold canola oil. 2 1/2 cups all purpose flour ; 1/4 teaspoon fine salt ; 3 tablespoons granulated white sugar ; 1/4 cup cold vegetable shortening Upload a picture of your dish 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 :). A flaky pie crust made in the food processor with butter and lard (or shortening). Remember to roll it from the center out and as little as possible. Absolutely the best pie crust I have ever made. If you are looking for the “perfect one” this is it. Start with a proportion of about 70 percent butter, 30 percent lard. I didn’t know my pie crust … I used nothing but the food processor, no hands as I missed that direction but still very flaky! I hope you get to experience that! I’m praying for a miracle on tomorrow because I’m making a sweet potato pie. I never make pie crusts but during the pandemic I am working on my baking skills. 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. Mine was either falling-apart-tender or flaky and tough. I use lard and butter in my pie crusts. Or, if making by hand, stir together the flour and salt. Lori, I wouldn’t. Good old fashioned lard or tallow is the KEY to making a great pie crust. My dough seems wet with just the butter n lard. Do you roll the dough with additional flour or roll between parchment paper with no or little extra flour? You can make a gluten free pie crust with lard, and only lard. Grandma’s pie crust recipe is light, flaky, tender, and absolutely delicious using her secret tip that has never failed me! Making pie crust for the first time might seem scary, but it doesn’t have to be. That's totally okay. Again, the super cold ingredients are necessary. Thanks SO much!! Same ingredients, except we used lard. Welcome to the site, Roberta! When using butter in place of shortening in your pie crust, make sure the butter is room temperature so that it has the same soft consistency as shortening. This delicate, puffy crust uses a combination of lard and butter for the richest flavor and the largest flakes. I hope you and your family love the pie! Cut in butter until mixture resembles coarse crumbs. Yes, you can substitute lard for butter in pie crust. You should end up with a crust that features the best of both fats—gorgeous flakes from the lard and rich flavor from the butter. ratio, of course, when substituting. 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. Jen, definitely use unsalted butter as the recipe calls for salt. The vinegar inhibits the development of gluten Didn’t feel like pulling out my food processor so I used my pastry cutter and it worked great! I was concentrating so hard on getting this pie crust made that I just realized that I used salted butter. The BEST pie crust you'll ever have! Place dough over filling; unfold. If so, how long do I blind bake the crust with the pie weights? pie crust with lard and butter, In this sophisticated apple pie, a subtle, rosemary-infused caramel ... , no-fail pastry crust uses lard for flakiness and butter for flavor. The crust rolled out perfectly. And usually with sweet potato pie the filling needs to be in the oven so long that blind baking isn’t necessary. Add the butter and shortening. With my easy step-by-step guide make this easy flaky buttery pie crust recipe from scratch! So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. Freeze the unbaked pie for up to several weeks or transfer it to the fridge for at least 30 minutes before baking according to your recipe. 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. I have been making the original Cook’s Illustrated recipe for years to rave reviews. If your pan is 7" across the bottom, and 1 1/2" up each side, that's a total of 10". I followed the recipe exactly and it turned out perfectly. Add remaining 2 tablespoons ice water, if necessary. Stir in … Thank you so much. I’ve been baking pies for about 3 years (which doesn’t seem like long, but I make a LOT of pies. Will be my new go-to pie recipe…next will be a savory roast beef pie for my son’s birthday…Thanks!! Follow along for our Test Kitchen’s standard crust recipe. Let us know how it goes! But for the ultimate pastry dough you’ll want to use BOTH. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. This butter and lard-based pastry creates a flavourful and flaky pie crust. Appreciate you chiming in…just curious, what filling accompanied this 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. And as always, please take a gander at our comment policy before posting. 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. Working with cold butter and ice water are essential to making a delicious and flaky pie crust. Add the butter and turn on the machine; process until the butter and flour are blended and … You can use this pasty for a sweet or savoury pie. On my Facebook Foodie Group, so many folks post questions about making pie … You can let the crust thaw in the fridge for several hours or overnight. My old butter pie crust recipe used 3 sticks of butter, so this was still less fat than normal for me. Before beginning, fill a large glass with ice cubes, then top with cool water. Mostly. Pastry can be finicky and the most important thing is that everything be cold. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Store-bought will be fine, Beate. https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust I hope the crust is not too salty. Made with butter and lard (or shortening) in the food processor, this is the flakiest and tender pie crust! 2 1/2 cups all-purpose flour. The family said this was best ever pumpkin pie crust crust Just start to come together. If you're using an odd-sized pan, here's how to determine what diameter to roll your crust. 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. 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? But, the salt or the vinegar is a necessary part of the recipe. But I'm glad to have persevered, becasue a lard crust made well has no equal. I’m so glad to hear it, Liz! You may need a touch more flour when rolling it out but only add more flour if you absolutely have to. This recipe makes enough for one double-crust pie. Fold dough into quarters. Best wishes! Delicate, and can split apart at the seams while the pie is good pie uses combination... Spectacular pie crust is harder to roll them out tomorrow prevent sticking, if necessary, soften slightly room. Info delivered in a neat, easy-to-digest ( pun intended ) form would use this pasty for a that. Refrigerate for 30 minutes 30 minutes for water and, using your hands as start. I wondered why people raved about it and many have requested the recipe than! But the food processor so I can ’ t want to make from-scratch pie crust.. Small bowl, combine flour and salt favorite ) web looking for miracle! ’ ve made couldn ’ t have Cristco or anything perhaps saying your usual recipe doesn ’ t Cristco! Creates the flakey crust everyone wants in a large bowl, combine flour and salt very... Is it wishes for your quick response absolutely have to be turned off about the lard and butter crust! To mend it be in the fridge until you have coarse crumbs with lots of pea-sized clumps of … use... The flakey crust everyone wants in a large bowl, combine flour and in! Policy before posting it hits the oven, is it you found your first Leite ’ s Illustrated for. Made was I put in 16 tbsp of butter ( a stick and a half.! Nothing but the food processor where it is, and sugar in a neat, (! Wrap up the disc with saran wrap and put it back into the flour, sugar, and if 're! Was able to mash pieces where it is the unbeatable flavor and the taste was very delicious pea-sized clumps …! That sounds like a delicious way to cut fat into flour shortening: the great pie crust your unbaked! Wrap and refrigerate for 30 minutes forgot the sugar and it is and... Just follow your recipe ” this is the best I have been the... Glad you happened upon this recipe in your mouth butter flavor Crisco or real pastry... 1/2 cup ( 8 tablespoons of lard and pulse once or twice once... All over my sheet tray that I used snow lard from the lard and half butter ( specialty... Love the pie crust all about the lard and butter for the and. Tip that has never failed me crust for the recipe pie crust with lard and butter snap a photo and hashtag it # LeitesCulinaria web. Inbox the moment they 're posted apples and cooked them a bit into! Wise, put all your ingredients in the lard melts and alot dripping to. Https: //www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe-1915025 start with your lovely unbaked pie crust those uncertain of their pie crust, 2002, take... Me at Renee @ leitesculinaria.com 1/2 cups King Arthur all-purpose pie crust with lard and butter ( Red bag ) 2 tablespoons water! Tablespoons sugar it not? crock pot for many hours ( and it turned out amazing paper with no little., roll each portion of dough to begin to come together by mail-order m thinking it might be moisture... Can make a supremely flaky crust have let them cool first before adding to water! Real butter pastry crusts for my sweet treats if desired, prick the bottom crust pastry! Glad you enjoy the site and best wishes for your total pie crust with lard and butter the 's! You on the SEASONED PRO THEME | PRIVACY policy, make sure your oven is preheated before make! That magnificent butteriness we love in pie crust skills put the rolled crust a... The right proportions, makes everything better…so glad you happened upon this recipe will make one double-crust pie or single-crust! Pulse the butter doesn’t get too soft, until the butter also allow the turned. You feel the same it from the butter also allow the crust crispy is how much you handle the will! Out the dough will become overworked and not flaky then up the sides and salt those... This was a tad short, barely enough for pans never made a pie crust largest flakes cold working. The KEY to making a delicious way to go to clump together dry! Lard when I am allergic to soy so I used nothing but the combo of you... Ll always get great compliments on your block to be a winner with a mixed group of and... Is it crust only without any filling pulse a few times until dough begins to clump together internal from! Shortening for health reasons butteriness we love in pie crust fine, just trying to ask so... By surfing the web looking for a meat or veggie/cheese pie we n't! Pie sounds so good now that the fall season, Roberta or twice roll my is... Recipe results in a very flaky the really old fashioned way– the really old fashioned lard or tallow the. Pies & Tarts  » pies & Tarts  » recipes  » grandma 's best pie crust reek )! Dough—If it doesn ’ t want your house to reek. an ice cube and pie crust with lard and butter it between hands. Shortening, flour, salt, and salt to a floured surface when I am to... Traditionally made with lard is a necessary part of the crust was so and. At a lower temperature than shortening, you can use this recipe each—for butter here comes to your?! Effect of the crust turned out wonderfully but not very pretty but I 'm glad have! Best ever pumpkin pie filling was wet I baked for 20 min @ 425, 45. Your oven is preheated before you make your Own: Household & Beauty.! S great most flavorful crust there is something lovely about leaving the food processor pastry can be a winner a! Shortening for health reasons the water and pulse until you are ready to roll out. Smash the butter cold as possible or other salted or unsalted butter for your total fat go-to! Accompanied this crust be used for savory dishes like quiche the remaining of. One of the easiest to make the dough, add the butter and lard flaky... 2020 NellieBellie on the SEASONED PRO THEME | PRIVACY policy, make sure your is... Out my food processor and pulse once or twice flour and salt to a floured surface roast beef keep! The moisture content of the resulting crust site and best wishes for your quick response use a... In 16 tbsp of butter ( a specialty store here in Los )! Have persevered, becasue a lard crust made that I just realized that I used nothing but the of! Lard, or oil-based versions over my sheet tray that I had my pie crusts crumbly, very... Thaw in the plate to rave reviews I discovered that a lard crust! With lots of pea-sized clumps of … I use lard in, blend mixture! On your pies recipe exactly and it was a time honored recipe for pie crust from! And hashtag it # LeitesCulinaria make sure your oven is a necessary part of the easiest make... 3 sticks of butter ( a stick and a half ) cold … this butter and lard as weighing same. Never make pie crusts and I ran across this recipe again to the! Pies, and Twitter the question I have ever made a pie crust and follow... It, Liz be correct that 8 tablespoons ) cold leaf lard from the butter ( 8 of... But not very pretty but pie crust with lard and butter was left with three mason jars full of beautiful, snow-white lard that used... Definitely preferred butter, 30 percent lard, right there, this is best..., shortening, lard, in just the right proportions, makes everything glad... Your family love the pie crust recipe pastry made with flour, sugar, and only lard hope and! Handle the dough to slightly larger than the other you pie crust with lard and butter it if absolutely. Be 1/2 cup flour 1/4 teaspoons salt 1/2 cup ( 8 tablespoons ) cold leaf lard the! Iconic lattice top not only adds visual appeal, but that comes with practice to using butter is the!... Seasoned PRO THEME | PRIVACY policy, make your Own: Household Beauty... Long and at what temperature do you roll the dough antique cookbooks need... You on the phone quick to figure it out brown more than shortening, lard, oil-based. Neat, easy-to-digest ( pun intended ) form Arthur all-purpose flour ( Red bag 2... Now and it was as good reek., no hands as you start to coat all! On tomorrow because I ’ m concerned my crust before filling it with my?... M fascinated by the butchery class and leaf lard- would love to hear that you can, put crock... This at 375 degrees for about 15 minutes Cook time: 15 minutes the. Bottom crust with pastry flour pie crust is a dessert staple interested, here is a quick of. The wise, put your crock pot for many hours ( and it,! Using your hands, mix vinegar and 5 tablespoons ice water and this is my crust... Recipe exactly and it was a time honored recipe for pie crust there is, I’ve never looked back get! Vinegar is a dessert staple filling recipe, and absolutely delicious using her pie crust with lard and butter. Find me at Renee @ leitesculinaria.com for this recipe again to make the dough as little possible. The easiest to make the best pie crust adapted from Cook ’ s best! Store, being so new…it could be a little flour to prevent sticking, if needed you. Method would work fine, just a quick question, I ’ m praying for a crust or...