You can make this crust by hand or in the food processor, and both methods with give you good results. Add to flour mixture and toss with a fork. Add comma separated list of ingredients to exclude from recipe. Pre-bake according to the temperature and time of the package directions. Paula’s Perfect Pie Crust. I have no idea where I got my apple pie recipe, in fact, I have nothing written down. I have a good friend who gets lard from her cousin’s butcher shop so I always keep a container in the freezer. Shortening can also be used, which is usually the choice fat when making pie crust. Add liquid to flour mixture and stir gently until mixed. Reply # 72197. Yes! Frau Schmidt's Superior Pie Crust Recipe with Lard For superior pastry use 1-1/2 cups flour, 1 cup lard, 1/2 teaspoonful salt, and about 1/4 cup of cold water, or three scant tablespoonfuls. Cover and refrigerate for at least 1 hour. Pie Dough Consists of Pockets of Flour Coated in Fat. Both help to minimize the gluten forming in the crust and creates a more tender texture. In a small bowl, mix vinegar and 5 tablespoons ice water. This is pretty straightforward. I found this recipe here yesterday and decided to be bold and give the recipe a try. Swap out a portion of the butter for shortening or lard, for example, and mark the difference. While I have my Great Grandmothers Lard Pie Crust recipe and it is delicious and actually pretty easy, I fall victim often to boughten pie crust. Beat egg, water and vinegar together. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. Use plain white vinegar or apple cider vinegar in your recipe. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Just leave out the sugar. I’m trying to go with a healthier option. 3. 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. Remove one half from the refrigerator and roll out between parchment paper. Use pie weights to keep the crust from puffing up too much when baking. When the baking beans are cool enough to handle, lift the plastic wrap lled with baking beans out of the baked pie crust. This was a time honored recipe for pie crust … How to Make Light Flaky Pie Crust with Lard. Cold Pies. this link is to an external site that may or may not meet accessibility guidelines. 4. Reply # 72197. Margarine has been used to replace … The best lard pie crust. Don’t overmix dough. In a small bowl, mix together water, egg, and vinegar. Old Fashioned Pie Crust Recipes with Lard. If that grosses you out, you can use vegetable shortening. This homemade pie crust recipe is a sure-fire success every time. This lard-butter-vinegar pastry recipe results in a very flaky crust. Cut in butter and lard until pea-sized bits form. Directions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. The crust was awful so for the past 25 years I’ve been buying pie crusts and just filling them. Pie dough recipe (with lard & butter) You’re going to need some flour, butter, lard, an egg, vinegar … I made 6 crusts (3 in the freezer for later on) and made 3 pecan pies last night. But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. […] Reply. What fat makes the best pie crust? I froze the lard and butter, chilled the egg and vinegar, poured the flour and salt into the food processor, plused 6x and the cubed lard and butter plused 6x added chilled egg and vinegar and chilled water pulsed 6x. 5. So much easier to make flakey than butter or Crisco or oil! You'll need lard from rendered pork fat, not the type found in blocks at grocery stores. Transfer to a clean work surface, and gently press to form a dough. Stir together gently until all of the ingredients are incorporated. And by all means, try ½ to 1 teaspoon of distilled white or cider vinegar (avoid anything too conspicuous like balsamic or sherry vinegar) stirred into the ice water in the recipe. If your lard smells like meat, you're in business (yes, even for sweet pies)! Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Divide into 4 portions and wrap tightly. This is one of the most important steps. Chicken Pot Pie. Kristin (Illinois) says: This is the recipe my mom and her mom used too. Thanks! Eating a Nourishing Traditions diet doesn’t mean being deprived. Roll out half of the dough to about 1/4 inch thickness and then transfer it to a 9-inch pie pan. Happy Baking! Divide dough into two equal halves, wrap in plastic and refrigerate for 2 hours. Remove top crust from refrigerator and fit overfilled bottom crust, sealing edges. Use Vinegar to create a more tender pie crust. Both help to minimize the gluten forming in the crust and creates a more tender texture. Flaky Vinegar Pie Crust 2 1/4 cups all purpose flour 1 cup butter, cold and cut into several large pieces 1 tbsp sugar 1/2 tsp salt 2 tsp apple cider vinegar 6-10 tbsp ice water. This crust is the best part of any pie. Trim each pastry to 1/2 in. Beat together egg, vinegar and water. When it comes to pie crusts, some say it should be all butter while others swear by lard/shortening. This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with. Makes it flaky great recipe! Using only butter in a pie crust creates a crust that’s dense and even oily. Remove parchment and fit into pie or tart pan. Rating: 4.94 50 (50) Questions; Difficulty: Medium; Prep time: 15 minutes; Cook time: 15 minutes; Servings: 15; Ingredients. If your pie crusts tend to be tough, you ... makes perfect! https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html The crust rolled out perfectly. Leave the oven on at 350°F and leave the baking stone inside. This is now definitely my go to pie crust recipe. 1 egg; 1 tbsp vinegar; 3/4 tsp salt; 3 cups white flour Refrigerate for 20 minutes before baking. Pie crust recipes often call for a tablespoon of vinegar or vodka as a secret ingredient for creating even flakier dough. Easy to make, completely from scratch. Or, if you have the time and inclination, you might experiment to see what works best. Transfer pastry to pie plates. Swap out a portion of the butter for shortening or lard, for example, and mark the difference. Remove pie pan from refrigerator and fill. The vinegar inhibits the development of gluten, keeping the crust tender and flaky. Sprinkle in water, a tablespoon at a time, until pastry holds … Make a little well in the mixture, add liquid and blend. In a large bowl, mix flour, salt, and sugar. Cut the one pound of lard into small size cubes. Remove second half from the refrigerator and roll out as above and refrigerate. 2-3/4 cups flour, 1 teaspoon salt, 1/2 pound lard; plus 1/2 tablespoon vinegar, 1 egg, and enough water to make 1/2 cup. Pulse 8 to 12 times, until the butter … Add liquid to flour mixture and stir gently until mixed. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I’ve been used my moms “no fail pie crust “ with egg and vinegar for 40 years, so I know the vinegar works great. Refrigerate the dough often while rolling and before baking.This crust is ideal for sweet and savory recipes like pot pies. Add pieces of cold butter and toss to coat in the flour mixture. Add comma separated list of ingredients to include in recipe. Tender, flaky layers & a rich, buttery taste. Simple Pie Crust Recipe . In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust… Through trial and error, I think I have found the best of them all – by combining lard and butter. Kristin (Illinois) says: This is the recipe my mom and her mom used too. Is pie crust better with lard or butter? Combine the flour, salt and sugar in a large bowl. I can make great pie crust! Lard makes the best pie crust. Using a stand mixer, or a hand pastry blender, or two knives, cut in the lard mixture until the mixture resembles coarse oatmeal. I'll never forget Grandma's flaky lard pastry with its tang of vinegar. Want a never fail pie crust recipe? Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. Use plain white vinegar or apple cider vinegar in your recipe. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. 3. Break the egg into a 1-cup measuring cup and beat it. Place the water and vodka in a cup and add 1-3 ice cubes to keep cold. Tender, flavourful and crisp. We're making a lard and butter pie crust. Using both lard and butter is the best of both worlds and creates the perfect crust. They put me into kitchen with a mixed group of people and most of us NEVER EVER MADE A PIE CRUST. https://www.motherearthnews.com/.../lard-pie-crust-recipe-ze0z1212zwar For this lard pie crust recipe, I include healthy, nutrient dense fats like lard and grass fed butter to make a lard and butter pie crust. Makes it flaky great recipe! I've misplaced my cookbook in my move so I was happy to see this recipe here. All butter pie crust vs. shortening: An all butter crust with different size chunks of the fat in your dough makes it flaky and light. To use this homemade pie crust for a cold pie, divide the chilled dough in half and set it on a flour work surface. Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter. Leaf lard is the highest grade lard and makes the nicest pie crust. ***Note: Separating it into thirds will result in three thin crusts. https://www.food.com/recipe/flaky-vinegar-egg-pie-crust-79943 Instructions. This is the same crust I use for peach pie and cherry pie. I've misplaced my cookbook in my move so I was happy to see this recipe here. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. I add a tsp of vinegar though. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. So much easier to make flakey than butter or Crisco or oil! Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. It’s not your best bet in a recipe like this pie crust. Mix liquid with flour mixture, using a fork, until mixture forms … The shortening is so bad for us. Mary At The Farm and Book Of Recipes (1915) Frau Schmidt. Flaky is one characteristic I certainly don’t want to be described as. They’re healthier, and it tastes amazing! It’s got some serious negative undertones, and nobody likes to have flaky family members or friends. This is the best pie crust I've ever eaten so I asked Nikki's permission to share it with all of you. Cut in butter and lard until pea-sized bits form. Chill the Pie Dough. This crust is the best part of any pie. In a separate bowl mix the egg, vinegar and ice water. 5. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. If you prefer a more substantial crust, separate it in half. I love Lard crusts. You probably won’t find it in the regular grocery store, but if you have a butcher shop or farmer’s market in your area you might find it there. By Paula Deen. The key to any good pie starts with the dough. I just remember I used cinnamon and ginger, and a little flour. Add the vinegar to the egg, and fill cup with cold water. I quickly form a ball cut in half, wrapped in plastic and refrigerated. In a 1 cup measure combine the vinegar and egg Try it ….. so light and flaky – you will love it. Drizzle in ice water and vinegar over the mixture and pulse a few more times until the dough just starts to come together. I know everyone thinks butter is bad for you but it’s NOT. Break the egg into a 1-cup measuring cup and beat it. This Flaky Vinegar Pie Crust is a reliable recipe for producing a tender pie crust. Use Vinegar to create a more tender pie crust. In a large bowl, combine the eggs, sugar, butter, vinegar … Add the liquid slowly into your flour mixture. 2. Butter contains more water than shortening, so as it bakes the steam puffs up the crust creating light and flaky layers. Preparation. Far from it! Ingredients: 6 (flour .. lard .. salt .. sugar ...) 5. Is lard or butter better for a pie 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. 2 1/2 cups all purpose flour ; 1/4 teaspoon fine salt ; 3 tablespoons granulated white sugar ; 1/4 cup cold vegetable shortening ; 12 tablespoons cold and cubed butter ; 1/4 to 1/2 cup ice water ; Directions. Ingredients: 12 (flour .. salt ...) 4. Adjust oven temperature to 350°F, if needed. Lard has 20% less saturated fat compared to butter, and it has a higher melting point which means it doesn’t soften as quickly when you handle it. The Best Never Fail Pie Crust Without Vinegar Recipes on Yummly | Never-fail Pie Crust, Swisher Family Never-fail Pie Crust, Never Fail Pie Crust flour and the salt in a large bowl or the bowl of the automatic mixer. It uses just a small amount of vinegar compared to the amount of water in the dough, but it is just enough to make a difference in the finished crust. You can buy it on-line. Reply # 80657. FLAKY PIE CRUST (COOKING SCHOOL) Cooks Note about preparation: It ... the butter and lard out into long flakes, moving ... will cause the pie crust to be tough and crumbly ... the pie you're making. Separate the dough into thirds. Remove the pie crust from the oven. Cut in lard until mixture resembles coarse crumbs. Sift or blend the flour, salt and baking powder together. When the pie crust is baking, the little pockets of fat melt away leaving tiny air pockets that expand because of the steam created when cooking. In a large bowl, stir together flour, sugar and salt until combined. A. Pie crusts are a matter near and dear to my heart and I’ve been collecting pie crust recipes for years. The Theory: Old school pastry books will tell … Blend flour, sugar, and salt in processor. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Nothing compares. This is my favorite lard pie crust recipe. This Perfect Pie Crust (made with shortening and butter) comes together with just a few ingredients, one of which may just surprise you: vinegar. With this pie crust recipe, you won’t have to reach for store-bought again. I’m so excited to try this with the butter. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. This crisp, tasty crust is also a plus for those watching their diet, since it has neither trans fats nor cholesterol; it's also vegan. The Perfect Pie Crust: All-Lard Pie Crust - The Tough Cookie I add a tsp of vinegar though. While the crust continues cooling, make the pie filling. In a bowl, combine flour and salt. OMG I am now in pie crust heaven! I love Lard crusts. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Reply # 80657. But you will find equally ardent advocates for all-butter crusts and even some die-hard shortening devotees. Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. Refrigerate. 30 Pie Recipes For The Holiday Season - The Farmwife Feeds says: November 3, 2019 at 7:32 PM […] Great Grandmother’s Lard Pie Crust – Farmwife Feeds […] Reply. Learn how to make homemade pie crust with this simple step-by-step guide. Allrecipes is part of the Meredith Food Group. Add to flour mixture and toss with a fork. Butter is 80% fat, which is close but made of water, which may keep the crust from being light and flaky. In a measuring cup, combine the egg and the vinegar, and add water to make 1 cup Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. To me, it should be flaky, flaky, tender with a hint of sweetness. Learn how to make this classic winter warmer with recipes from around the world. Place the pie crust in a 9 inch pie pan and crimp the edges. pie plate. In a large bowl, mix flour, salt, and sugar. If the most gorgeously flaky crust you ever baked was made with vinegar, chances are you'll opt for that again, pie after pie. So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. I’m an excellent baker so I know this will turn out great. Same ingredients, except we used lard. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. Thanks! One of my favorite things to do is to take favorite family recipes and give them a real food makeover. Cut in the lard and process until the flour and lard is a sandy consistency. This recipe makes four one-crust pies. The butter and lard combination has enough moisture that when baked, evaporates, then leaves pockets of air which then gives you those flakey layers, yet not making it too crumbly. Use dough … Before lifting the parchment paper, refrigerate until cold. This recipe is quick, quick, quick if you have a food processor. This crust bakes well at 400 F, but follow your recipe's directions. Add the vinegar to the egg, and fill cup with cold water. Sep 17, 2020 - The most perfect homemade pie crust recipe! Mix until a handful of dough just sticks together when squeezed lightly (you should see chunks of unmixed butter in the dough). A small bowl, stir together flour, salt and baking powder together your lard smells like meat, won. You 'll need lard from rendered pork fat, not the type found in blocks at grocery.! Trial and error, I think I have no idea where I my! Vinegar in your recipe remember I used cinnamon and ginger, and mark difference. A real food makeover what makes an amazing pie crust with this crust... 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