But, the salt or the vinegar is a necessary part of the recipe. I even froze extra dough and used a month later and it was as good. 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. I ran across this recipe by surfing the web looking for a great pie crust recipe. No blind baking required. It’s my go-to. In a large bowl, mix flour, salt, and sugar. I am allergic to soy so I can’t have Cristco or anything. My cherry pie came out well as far as flaky texture! Lard and Butter Pie Crust Recipe © 1993 Editors of Cook's Illustrated. 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. Place dough over filling; unfold. Didn’t feel like pulling out my food processor so I used my pastry cutter and it worked great! Use Butter AND Lard to Make the BEST Pie Crust. The best way to experiment with lard in pie dough is to use it in some combination with butter. go nuts over it. Let us know how it goes! Lard makes the pie crust even more flaky! 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! 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. The vinegar inhibits the development of gluten I was a bit nervous because of how bad it smelled while rendering, but it really turned out amazing. 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. Best wishes! I especially love using lard when I am making a pie crust for gluten free pot pie. Let us know what you think. So when I want to make chicken pot pies I’ll just skip the sugar. Yes, you can make tender, flaky pie crust with pastry flour. Jen, definitely use unsalted butter as the recipe calls for salt. Hi Karen and I’m incredibly sorry to hear that you had this experience. 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. As I’m ramping up for the holidays, can I make the dough ahead and freeze it? I’m concerned my crust is going to flop on the 4th of July! Does it matter which brand of lard you use? It’s the best of both worlds, tasty and flaky! Some of you love lard in pie crust. Ms. Renee, thank you soooooo much for your quick response. 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. 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. I use that vodka trick all the time. I’m praying for a miracle on tomorrow because I’m making a sweet potato pie. Thanks SO much!! Why Lard & Butter? Do not overwork. Hi I am BRAND NEW to baking pies. 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. 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. Originally published January 9, 2002. Cook's Illustrated | Cook's Illustrated Cookbook | Cook's Illustrated, 2002. 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. What does lard do in pastry? Kindred souls, Roberta. Love to hear that, Chelsea. Squeeze a handful of dough—if it doesn’t stick together, add the remaining water, 1 tablespoon at a time. If you are looking for a crust recipe or even if you already have a favorite, you should give this one a try. So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. The … But keep an eye on it, every oven is a bit different. 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. I did not care for the "porky" after taste that lard gave it. Working with cold butter and ice water are essential to making a delicious and flaky pie crust. 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. 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. But it can be a bit of a challenge, particularly for those uncertain of their pie crust skills. Pastry made with lard is flaky and crisp, but is less flavorful than pastry made with butter. Pastry can be finicky and the most important thing is that everything be cold. What a fabulous recipe and it turned out so perfect! Promise. The ratios are actually correct. If you do not have one, borrow one for this recipe. People cannot get enough of the crust. We’re not going to argue with you, WKChandler. It was a tad short, barely enough for pans. 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. When it comes to your classic apple pie, start with cold fats—chilled butter and lard. This recipe makes enough for one double-crust pie. It was plentiful and cheap. Some recipes call for vinegar and an egg to be added to the water. If you are looking for the “perfect one” this is it. Truly the flakiest, most tender pie crust you'll ever try! Yes, you can substitute lard for butter in pie crust. You are so very welcome, Dana! Over time I learned how to make a flavorful, flaky pie crust … A question: Can this crust be used for savory dishes like quiche? 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. 1. If so, how long do I blind bake the crust with the pie weights? On a lightly floured work surface, roll each portion of dough to slightly larger than your pie plate. Because butter has a higher melting point, it also melts nicely in your mouth. Prep time: 15 minutes Cook time: 15 minutes Servings: 15 Ingredients. I know it will be a winner with a WINNING crust. And here at NellieBellie, we're all about the old vintage recipes, and lard is what they used for forever. ... See Butter vs. shortening: the great pie crust bakeoff. Hey Sherry, The second time I made this crust I forgot the sugar and it was still fantastic! 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 fats).). ratio, of course, when substituting. If you're using an odd-sized pan, here's how to determine what diameter to roll your crust. Cut in butter and lard until pea-sized bits form. Lard Pie Crust By Melissa Clark. Home » Blog » Recipes » Desserts » Pies & Tarts » Grandma's BEST Pie Crust. I now know that i should have let them cool first before adding to the crust but nevertheless it was all delicious. I hope you and your family love the pie! Again, the super cold ingredients are necessary. 2 1/2 cups all-purpose flour. In a small bowl, mix vinegar and 5 tablespoons ice water. In a large bowl, combine flour and salt. Hi Dana, so glad you happened upon this recipe! OMG!!!! 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. I freeze it all the time and I’ve always frozen it already rolled out and in the pie plate. Try our All-Butter Pie Crust. 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 because lard has a much higher melting point than … It’s the best way to cut fat into flour. Mmm—a roast beef pie sounds so good now that the fall weather has started setting in. This was one of the best pie crusts I’ve ever tasted. 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. They put me into kitchen with a mixed group of people and most of us NEVER EVER MADE A PIE CRUST. When it comes time to bake your pie, make sure your oven is preheated before you start it. Attach it below. I usually end up with about 6 tablespoons. That's totally okay. Others use liquid vegetable oil. Stir in … My old butter pie crust recipe used 3 sticks of butter, so this was still less fat than normal for me. I made this pie crust adapted from Cook’s Illustrated. I’m thinking it might be the too warm ingredients…. I bought some leaf lard from Surfas (a specialty store here in Los Angeles). Pastry flour pie crust is harder to roll without cracking, and can split apart at the seams while the pie is baking. Lard, in just the right proportions, makes everything better…so glad you had the same experience that we’ve had. 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. It really is one the best I’ve made. There are those who swear by their grandma’s Crisco crust — and other bakers who eschew solid vegetable shortening for health reasons. After allowing the crust to cool I added the pumpkin mix. 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!! Or, if making by hand, stir together the flour and salt. When it starts to come away from the edges, dump the dough on to a floured surface. Patty. Add to flour mixture and toss with a fork. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? You need it if you want a tender flaky crust. So here's what we're doing. Even your flour if you can, put all your ingredients in the fridge before you make your pie crust. The overnight rest should have allowed your second batch of dough to fully hydrate and hopefully, it will be smooth sailing today. So glad you feel the same as us about this spectacular pie crust recipe! I like to use my food processor for this recipe but a big bowl will also work. I used snow lard from the store, being so new…it could be a mess. This lard-butter-vinegar pastry recipe results in a very flaky crust. And kindly let us know how it goes. Cut in butter until mixture resembles coarse crumbs. This easy recipe makes four roll-out-like-a-dream crusts. Lard is for the structure of the pie crust. So I’d go ahead with your pie crust and see how it turns out. So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. 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. English or American, this apple pie recipe with a classic, flaky, lard pie crust is a dessert staple. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. Or you can use half lard and half butter (my personal favorite)! Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. Would I be correct that 8 tablespoons of lard would be 1/2 cup? Making pie crust for the first time might seem scary, but it doesn’t have to be. Have you tried this recipe? 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 … If necessary, soften slightly at room temperature before rolling out. 'For years, I wondered why people raved about lard pastry. I have tried every crust recipe out there, this is the best I have ever made. Add cold … I pre-baked 10 min @ 400. P.S.The success of this recipe is partially due to the use of a food processor. I will never buy pre-made again that’s for sure. It’s magical. Measure the pan's bottom diameter, then up the sides. Use Butter AND Lard to Make the BEST Pie Crust. Easy as that! It was a tad short, barely enough for pans. Even with the pre-bake and long cooking time, the crust was golden. I was left with three mason jars full of beautiful, snow-white lard that I used in the crusts. Add the butter and shortening. Gaila, yes. Lard – Lard has a higher melting point than butter, and it also contains 16-17% water. I think just as important as those factors is how much you handle the dough. Wrap up the disc with saran wrap and put it in the fridge for at least an hour before rolling it out. That, right there, is THE BEST Banana Cream Pie, by the way. Fold dough into quarters. COPYRIGHT © 2020 NELLIEBELLIE ON THE SEASONED PRO THEME | PRIVACY POLICY, Make your Own: Household & Beauty Products. Flatten each portion of dough into 6-inch discs. You can let the crust thaw in the fridge for several hours or overnight. This was a time honored recipe for pie crust at this festival. 1. Add additional water until you get the ball shape needed. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Wrap in plastic wrap and refrigerate for 30 minutes. I didn’t know my pie crust … 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/. There is something lovely about leaving the food processor where it is, and making pastry by hand, isn’t there? It creates the flakey crust everyone wants in a pie. But I'm glad to have persevered, becasue a lard crust made well has no equal. Using the fork prevents that. Hi Eileen, I would add just enough water for the dough to begin to come together. 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! I made a couple of roasted apple hand pies that were absolutely delicious! 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. Same ingredients, except we used lard. Put the rolled crust into a pie plate and put it back into the fridge until you are ready to fill it. Oh wow, this crust. Once I discovered that a Lard Pie Crust is the flakiest, most flavorful crust there is, I’ve never looked back. Now, before you start thinking of the words “cholesterol”, “weight gain” or “heart disease”, why don’t you read my article here on the TOP 3 Reasons Why YOU Should be Eating Lard. Some bakers will even occasionally grab an ice cube and rub it between their hands to keep them cold for working with the dough. Roast beef. Made with this crust. Trim, seal and crimp or flute edge. 1/2 cup ice cold water. That would add extra moisture to the recipe and that will adversely affect the ratio of wet to dry ingredients. Everyone who’s had this pie crust in my home has raved about it and many have requested the recipe. It was absolutely fantastic. Thank you. Thank you so much. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Handling the dough as little as possible, divide it into 2 balls, one slightly larger than the other. Lori, I wouldn’t. Add another tablespoon of ice water and, using your hands, mix the water into the dough just until it forms a ball. I love this recipe using lard and butter. Pie crust is traditionally made with flour, salt, liquid, and fat. 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/. Working quickly, use a fork to fluff and mix thoroughly. responds, Brenda! Upload a picture of your dish It was also one of the easiest to make. This was a time honored recipe for pie crust … Or, can I make the dough, chill, roll it out and freeze it in the pie dish? 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. How long and at what temperature do you suggest to bake the pie crust only without any filling? The family said this was best ever pumpkin pie crust crust Notify me of follow-up comments by email. You can make a gluten free pie crust with lard, and only lard. Looking forward to hearing which recipes from the site you try next…. 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. If you are interested, here is a quick history of lard: A bit about Lard. Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size … Toss in the butter cubes and process with five 1-second pulses. Happy, happy Thanksgiving. Will be my new go-to pie recipe…next will be a savory roast beef pie for my son’s birthday…Thanks!! 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. This recipe makes enough for one double-crust pie. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. Good old fashioned lard or tallow is the KEY to making a great pie crust. You can use this pasty for a sweet or savoury pie. With my easy step-by-step guide make this easy flaky buttery pie crust recipe from scratch! Now, you'll want to split your crust into two parts and roll them out just a bit, into a small disc. Butter: I try to be unbiased -- all pie is good pie. Hate tons of emails? In a separate bowl mix the egg, vinegar and ice … Hi Daisy, I’d just like to clarify your question. People We're making a lard and butter pie crust. Denise, so glad you found the recipe. 1/2 cup is equal to 4 ounces. Leaf lard is available at some butcher shops, farmers markets and also by mail-order. 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