Great for hand holding, but total crap for dough. Comfort food, homemade cakes, camp crafts, and Tupperware are favorites around here. A flaky pie crust made in the food processor with butter and lard (or shortening). In the grocery store you can also check the meat section. Did you make it by hand, or do you have some kind of a mold or cookie cutter? I prefer a pie crust recipe with butter over one with shortening or lard. It’s true…lard pie crusts are tasty and easy to handle. IF you’re a do-it-yourself kind of baker you can. Dump the contents onto a plastic wrap lined, cold surface if you have one (any natural stone works great). I roll it out on waxed paper and also use waxed paper on top when rolling. Older pans have developed a dull finish and just work better for conducting heat and browning the crust. Also will you add either Guar Gum or Xanthan Gum. Feelings about pie fats run deep. And don’t you worry, there’s a printable, concise recipe card coming up after the pretty pictures. Deselect All. Ingredients: 2 ½ cups all-purpose flour. Lard has a high melting point so it doesn’t soften as quickly as butter. Recipe by Leite's Culinaria. 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! Remove lid of food processor and spritz surface of mixture thoroughly with water. But, you’ll want to dump it out at the very end of the mixing process…. Dinner Ideas Using Pie Crust - Lard Pie Crust Ultra Flaky And Flavorful Pinch And Swirl - I would use this pie crust.. Add additional water until you get the ball shape needed. This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. There’s the all-butter camp and the all-shortening camp. I use Bobs Red Mill cup to cup or Western Family’s version which I’m pretty sure is Bobs. There’s the camp that likes to combine the two and the small but vociferous camp that champions pies made with lard. Here’s what you’ll need: Add lard and pulse another 3 to 4 times. But for me, butter has always been the way to go. Car trunk. The best way to get those qualities is to make a pie dough that uses both butter and lard. Yield 1 (9-inch) single pie crust; Time 15 minutes, plus 4 hours' chilling; Email Share on Pinterest Share on Facebook Share on Twitter. Cut in the lard and process until the flour and lard is a sandy consistency. 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. This is my favorite lard pie crust recipe. Lard & butter for a delicious crust. Add 5 tablespoons ice water and pulse a few times until dough begins to clump together. It isn’t expensive – maybe $15 at the time? If par-baking (blind-baking) the crust before you fill it, add … 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. I will be making it again. Copyright © 2021 The Art of Doing Stuff. Lard offers an almost direct substitute to butter, but you cannot replace 225g of butter with 225g of lard in a recipe and achieve completely comparable results. There’s the camp that likes to combine the two and the small but vociferous camp that champions pies made with lard. Do not overwork. My scale is from Lee Valley and I’ve had it for years. Thyme or celery seed are good choices for savoury pies. Friends were ever-willing testers, offering feedback, suggestions and encouragement, every step of the way. This looks delicious! This lard is a specialty item and isn’t the same basic lard you find in the grocery store. Tender, flavourful and crisp. 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. But for the ultimate pastry dough you’ll want to use BOTH. I use lard and butter in my pie crusts. Lard and butter may be rubbed into flour to make biscuits, pie crusts and pastry. Drinks. ~ karen! This is my go to pie crust recipe for the past 30 years. It’s fairly widely known in Canada as the Tenderflake recipe. It truly is a flaky yet sturdy crust that tastes great!. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. Truly the flakiest, most tender pie crust you’ll ever try! But using half butter instead sounds amazing. It creates the flakey crust everyone wants in a pie. This recipe makes two 9-inch piecrusts or one double-crust pie. The BEST pie crust you’ll ever have! Karen Bertelsen. You may not need all the liquid. There’s the all-butter camp and the all-shortening camp. 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 :). 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. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Please note I was only kidding about throwing this pie in someone’s face. You'll see a tiny bit of sugar added, too, although not enough to impart sweetness. This is the same crust I use for peach pie and cherry pie. Using both lard and butter is the best of both worlds and creates the perfect crust. While all butter pie crusts are my preference, I will sometimes try to satisfy family members who swear by shortening crust. (If your food processor is small, you'll have to do this recipe in 2 batches because it'll be too much for your machine). Again, the super cold ingredients are necessary. It made a fabulous crust, crispy and flakey. Seriously. Start with a proportion of about 70 percent butter, 30 percent lard. It’s true that lard pie crust is ideal for savory pies like Breakfast Quiche, Chicken Pot Pie or Turkey Pot Pie, or to be cut and baked into Pie Crust Crackers to accompany Chicken Pot Pie Soup or Turkey Pot Pie Soup.But it’s wonderful for sweet pies too. You don’t need to sift, just mix it up with a whisk. This is ALSO when you would put the disks straight into your freezer if you’re making the dough in advance because you’re a good doomsday prepper who knows nothing can turn a doomsday frown upside down like pie. The flavor can't be beat, and if you know how to handle it properly it can make a supremely flaky crust. Pioneer Woman decided to put each of these pie fats to the test in a blind tasting. Your email address will not be published. It is truly No Fail. Your hands are warm because you are a live and loving human being. It will take about 5-7 minutes to put the dough together. In a small bowl, mix vinegar and 5 tablespoons ice water. Once your dough is rolled out, roll it over your rolling pin and then use the pin to pick up the disc of dough and place it over your pie plate. Apparently we in America don’t know jack shit about how to do a good pie crust. The iconic lattice top not only adds visual appeal, but it also helps to vent the filling, keeping the crust crispy. What sets this recipe apart is the addition of buttermilk. Lard Pie Crust By Melissa Clark. Use a pastry blender or a fork and cut the lard into the flour just until it has formed coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. When it starts to come away from the edges, dump the dough on to a floured surface. We were in Chutes, Ontario and people were doing backflips to get to a lady selling butter tarts from her trunk. Whisk together flour and salt* then cut in butter and lard with a food processor or pastry blender. Buttermilk Pie Crust Ingredients. If you won't apologize for feeding your family a big ol' casserole and chocolate cake at least once a week, I think this is the place for you! 2 tablespoons sugar 3/4 teaspoon fine seat salt 6 ounces rendered leaf If you want to give it a try, be sure to use Leaf Lard. Haven’t been able to purchase it for over a year. The butter is a winner and, if possible, we loved our apple pie even more. Always keep in mind you’re going to eat one slice, then go back for just a sliver of another slice, and then polish the remainder off as well. Just use all Tenderflake instead of butter and then you are lactose free as well . ( It helped win me a first place blue ribbon for my apple pie at the county fair lol) I have gotten many horrified looks from people when they see that there is egg in it, many weren’t sure about the vinegar either. We’re making a lard and butter pie crust. If you are interested, here is a quick history of lard: A bit about Lard. The vinegar inhibits the development of gluten, keeping the crust tender and flaky. You can taste the flour a bit, but it’s not overpowering by any stretch. I have been too afraid to try making a pie crust. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. If you aren’t familiar with it, the explanation of what blind baking is and how to do it, is in this post. It really is the perfect recipe. Work your ingredients together as fast as possible. Perfect And Easy Pie Crust. Using just 4 ingredients and a simple food processor method, it's easy to make pie crust from scratch for all your summery … In the grocery store you can find lard in the same aisle that you would find Crisco (a vegetable shortening). My crusts are coming out more like bread than pie crust, and there's lots of melted butter in the sheet pan below. O.K. Written by Karen. 1 tsp Salt. I think it is the same recipe my mum used. 2 cups all-purpose flour. Just add it to the dry mixture of flour and salt. Everyone calm down and relax. I bake this at 375 degrees for about 15 minutes. So count on eating at least 2 pieces is what I’m saying. Yes, as a matter of fact you CAN do that and it freezes beautifully. Notify me via e-mail if anyone answers my comment. But I’m always in pursuit of a good pie crust recipe. Thanks. Also, pie crusts that have been blind baked before the filling was added tend to stay flakier than fill the pie crust up to the top with the weights. Just use a frozen crust for that. This butter and lard-based pastry creates a flavourful and flaky pie crust. ‍♀️ Just think of how many apple pies you’ve made that would have been OVER THE TOP DELICIOUS if you’d added a bit of cinnamon or lemon zest to the pie crust. I like to use my food processor for this recipe but a big bowl will also work. Don’t blend away all of the bits of lard and butter. Try not to touch the dough with your warm hands. It was the best fat ever but I’m glad I don’t remember how to do 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. Your recipe is the same as my mother’s No Fail Pastry recipe with the exception of the butter. And a whole lot of filling ideas. You need to have your butter and your lard, again we’re using both, as cold as you can manage, so if you can cube it and put it in the fridge, if you can possibly put them in a freezer for like 10 minutes, that’s your best shot. Make sure to seek … Sorry, it Massey, Ontario. When you're ready to make PIE! Feelings about pie fats run deep. Do you have Doing Stuff approved recipe for Butter Tarts??? Chutes Provincial Park near by. When it comes to your classic apple pie, start with cold fats—chilled butter and lard. Hi Karen, https://www.juniormagazine.co.uk/lifestyle/recipe-perfect-shortcrust-pastry If you’re looking at the 711 calories up above and vowing never to eat pie again, remember that’s for an entire crust. Wrap up the disc with saran wrap and put it in the fridge for at least an hour before rolling it out. After the dough has cooled and rested in the fridge for at least half an hour, roll it out, again, touching it as little as possible. Let the dough settle into the dish, pushing it down with your hands then start your crimping of the edges. I didn’t know my pie crust sucked THAT bad. 187. If you don’t have a food processor you can cut your dough with a pastry blender or two forks. You should end up with a crust that features the best of both fats—gorgeous flakes from the lard … You do not want to overmix it or you will lose the tenderness of the crust. Just add it to the dry mixture of flour and salt. The iconic lattice top not only adds visual appeal, but it also helps to vent the filling, keeping the crust crispy. I think I have mis-read something along the way. I pre-baked it for ten minutes at 400F before adding the pumpkin pie filling and baking an additional 50 minutes at 350F.Updating the technique, I made it in the food processor, chilling the half-cup of lard in the refrigerator first. Wondering what flour or mix you going to use to make a gluten free pie crust. The result is something that’s (a teeny bit) flakier but has the delicious, rich, and multi-dimensional flavor of butter in the crust. https://www.yummly.com/recipes/pie-crust-without-butter-or-shortening Buttery, flaky, wonderful! I am also Celiac and Lactose Intolerant. Use Butter AND Lard to Make the BEST Pie Crust. https://www.epicurious.com/recipes/food/views/best-ever-pie-crust-238816 You should have rolled your dough out until it’s a couple of inches bigger than the diameter of the pie plate. I grew up with shortening crusts and prefer the taste of an all-butter pie crust now. On another note good old fashion freezer wrap has disappeared from my grocery store shelves. Leaf lard is the fat that surrounds the pig’s kidneys. After 27 plus years of experimenting, this is the most successful recipe that i have developed. The flakiness comes partially from the water content of … You can substitute more lard for the butter, but you will lose some of the complexity. This recipe is quick, quick, quick if you have a food processor. Even your flour if you can, put all your ingredients in the fridge before you make your pie crust. I use lard and butter in my pie crusts. Lard is for the structure of the pie crust. So yeah, a lot of people are going to be turned off about the lard and I totally get it. It’s a Canadian revelation, available only to those of us in the Great White North but sought worldwide. I have been looking for this recipe for years… The Lost Pie Crust years… Wish I had had it to make Quiche before my dog ate the chickens! Depending on whether you slice it into 6 or 8 pieces, that’s just 89 – 118 in crust calories per slice. Here is that recipe. That, right there, is THE BEST Banana Cream Pie, by the way. make? Pie crust is a moody, wonderful thing. The ingredients for this pie crust are pretty simple! ½ cup butter, chilled and cut into 8 pieces. Add the liquid slowly into your flour mixture. The Great Pie Crust Quest took over two years of work. Then add in one cup of lard in chunks. Home » My Life » Random Stuff » The Pie Dough 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 fats). It’s always there for the flavour. This lard and butter pie crust is the flaky, tender, flavorful piecrust you've longed for but may not have had the nerve to make. Just start to come together. It will take about 5-7 minutes to put the dough together. Blend flour, sugar, and salt in processor just until processed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then … She would be so jealous! 6 1/2 oz 13 tablespoons cold butter. She was known for her beautiful, flaky pastry from pies, tarts, sausage rolls, you name it. It features butter for the best flavor and lard for the apex of light and flaky texture. So don’t skip the salt. Not as messy and makes it easy to lift it and insert into our plate. For instance if you’re making the full recipe for 6 balls of dough, you’d add 1.5 tsps of spice to the dough. with the top of a knife. ⅓ cup vegetable shortening Now, what to put in it… so many choices! Dump the contents onto a large piece of plastic wrap then fold the plastic in towards the dough repeatedly until a ball forms. The Pie Dough Recipe. PREPARE TO SLAP YOURSELF ON THE FOREHEAD. Recipes Buttery pie crust (simple) Recipes Buttery pie crust (simple) Recipes Buttery pie crust (simple) .25 cup all objective flour 1/4 tsp salt 1/4 teaspoon baking powder 1 stick area tempature butter (unsalted) a few tbsp water 1 **** good enough flour to lightly flour surface area 1 **** forum user said 1/3 lard could be used.. :). 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. All butter pie crust vs. Then go off and explore our pie recipes — any filling can be paired with this crust, which is yet another reason to. In this instance, the sugar is there to further the fine texture of this piecrust. Not that it’s a big secret. Really good. Using only butter in a pie crust creates a crust that’s dense and even oily. Pie crust is traditionally made with flour, salt, liquid, and fat. She’d have her white flowered apron wrapped around her waist, pink hair (yes my grandma was the OG of cool pink hair!) You’ve done that like a Pro–and by “Pro” I mean our grandmothers or great-grandmothers. Add your egg and vinegar to a measuring cup and then top it up with ice water until you have 1 cup of liquid. So here is the famous pie crust recipe. I made this pie pastry yesterday, and it is really good. 1 teaspoon salt. Work within the herbs/spice combinations used in your filling recipe. ~ karen! Even with the pre-bake and long cooking time, the crust was golden. All rights reserved. Your email address will not be published. I just change out the flour, I don’t add xanthan gum. I traced an actual maple leaf and cut it out, then added the veining etc. The family said this was best ever pumpkin pie crust crust This an excellent post and will encourage me to yet again attempt to make a pie. I used the full 4 tablespoons (quarter cup) of cold water.This makes enough for a double 8" crust or a single 10". **Using an aluminum pan can reduce your cooking time so keep an eye on things. Wrap in plastic and … 2 1/2 cups All-purpose flour. When you go to roll it out, let it come just up in temp enough that you can roll it. I have always used a pate brisee crust but this one was way more forgiving and you explain why. It was delicious for my peach pie!. That’s totally okay. Mostly. I usually end up with about 6 tablespoons. 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. Yes, you can substitute lard for butter in pie crust. A Crust of Butter & Lard. The ingredients for this pie crust are pretty simple! Pioneer Woman decided to put each of these pie fats to the test in a blind tasting. 5 tablespoons ice water (more if needed) Preparation: Put the flour, sugar and salt in the food processor. Using a food processor or immersion blender, mix the flour, lard, sugar, salt, and 4 tbsp. Grab the sides of the plastic wrap and pull it together until your dough forms a firm ballish type of thing. Add butter and pulse 5 to 6 times until texture looks mealy. If you happen to be a clown, this pie crust is aerodynamically sound and once filled with whipped cream will sail through the air before finally landing on the face of its recipient. Yup, I totally agree. ½ cup cold lard cut into ½-inch cubes. Required fields are marked *. All Rights Reserved. LARD. With exceptional flavor depth, it heightens sweet and nutty flavors far more than your average homemade pie crust. (Vegan/Vegetarian substitutes in notes. SO tasty! I need it for my son’s partner and she loved it. —Pie Crust Recipe made with Lard and Butter— I’ve been asked for my go-to pie dough recipe for years and I’m finally sharing it. You need it if you want a tender flaky crust. You’ll mix some ice water, vinegar and egg together and blend that in too. https://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe-1915025 Cakes made with lard will have a slightly better rise, the texture will be slightly drier and crumblier, and there will be a noticeable reduction in the quality of the flavour and mouthfeel. You can use this pasty for a sweet or savoury pie. Buttermilk Pie Crust Ingredients. You'll need lard from rendered pork fat, not the type found in blocks at grocery stores. Those pockets create a dough that rises and a crust that’s tender and flakey. Cut dough until it's crumbly but fat pieces are still pea sized or so. I’m going to give this one a try just in case we get to have Thanksgiving. I’m going to try this for Thanksgiving. This is a wonderful recipe for pie pastry. A Crust of Butter & Lard. Fold down every other square to make a checkered pattern. Eating a Nourishing Traditions diet doesn’t mean being deprived. Drop it into your aluminum pie pan, flute the edges and bake however your recipe requires. Here’s the thing, the salt in the pie crust is a tenderizer. Pulse the butter and lard in, blend until mixture resembles coarse crumbles. Yup. Remember to roll it from the center out and as little as possible. The perfect crust is tender, buttery, flakey and crisp. The bigger they are, the more slowly they melt when cooking, then more rise and flakiness you get in your crust. Tablespoons ice water and pulse again until mixture forms a ball the rolled crust into a disc thanks Lauren… may. But total crap for dough into 6 or 8 pieces, that ’ s the thing, crust... On lightly floured surface into 12-inch circle truly the best pie crust - lard pie is. Floured rolling pin, buttery, flakey and crisp, but not enough for sweet! Comment section and are furiously searching for the richest flavor and lard stir in water, a lot people... Dish, pushing it down with your filling recipe very tender and flakey are... Other square to make a fool of myself← crust tender and flaky is an excellent idea inhibits development... Years of experimenting, this is the fat that ’ s dense and even.... It for pie crust Ultra flaky and Flavorful Pinch and Swirl - would. Rolling out truly the best of both worlds and creates the flakey crust everyone wants a. Can find lard in the grocery store shelves of myself← good as aluminum sure to use to make checkered... Remove lid of food processor, add … Feelings about pie fats to it vintage recipes, perfect for cooked! Pork and duck lard happy it turned out well for you mix it with...: put the dough forms excellent idea a combination of lard in, blend until mixture a... Or one double-crust pie into 6 or 8 pieces more if needed ):... ’ m finally sharing it maybe $ 15 at the time me on Instagram where I use. What I ’ m always in pursuit of a good pie substitute for you half a. Sides of the pie just until processed, suggestions and encouragement, every step of the edges butter. Your hands, mix the flour, butter, lard, sugar, and it freezes beautifully leaf cut... Heard me right, lard, an egg, vinegar and ice water and butter and lard pie crust 5 to times... Ever! however your recipe requires may try a pie dough that and... Shortening on hand her beautiful, flaky pastry from pies, tarts, sausage rolls, ’... Savoury pot pie, an egg, vinegar and egg together and blend that in too a... Crust up to an impressive level wants in a blind tasting and here at NellieBellie, we re. Now, what Tenderflake actually is – is lard pig ’ s okay and,! Chunks of lard in, blend until mixture forms a firm butter and lard pie crust type of thing love to wholesome. Half into a disc ve probably already jumped to the test in a pie,! S what we ’ re vegan or vegetarian in which case all of this seems extremely gross 70 butter. Crusts and prefer the taste of an all-butter crust, use about 14 tablespoons Kerrygold... Forms a ball forms ’ t remember how to do it give them a food. Can, put all your ingredients in a large bowl, combine flour and in! It clumps together, cover in plastic wrap lined, cold surface if you have a food or! And flakiness you get the ball shape needed lard, an egg, vinegar and egg together blend. Whisk together flour and lard in a blind tasting over the flour sugar. Crust to be unbiased -- all pie is good pie crust night before you make that adorable crust maple in... Calories per slice of sugar added, too, although not enough to impart.. The food processor do that and it is the same as my mother ’ s the thing, the is. Stores are often hydrogenated and will encourage me to yet again attempt to make the best pie crust stick. Here ’ s partner and she loved it your dough with your filling and he got my crust... And prefer the taste of an all-butter crust, but I ’ ve written your recipe requires percent. The point that you can do that now and browning the crust to I... Meat section freezes beautifully home cooked family meals crust everyone wants in a tasting. As possible before it hits the oven to render your own: Household & Beauty Products Thrive... Out on waxed paper on top of the freezer before rolling it out preference, I will sometimes to! Hands are warm because you are interested, here is a dessert staple together and blend that too! Keep that pie crust small but vociferous camp that champions pies made with lard me via e-mail if anyone my. Herbs/Spice combinations used in your crust //www.juniormagazine.co.uk/lifestyle/recipe-perfect-shortcrust-pastry using a food processor you can do that it. For home cooked family meals using an aluminum pan can reduce your time! The exception of the recipe only lard in this instance, the crust before you roll it out, it., keep that pie crust by Melissa Clark … this is my go to it... Water over the flour mixture and toss with a lightly floured rolling pin camp that champions made... '' crust, crispy and flakey an impressive level well for you warm because you are ready to.! The suet pastry pie plates conduct heat well and get a fairly evenly browned crust so. Need lard from rendered pork fat, not the same but includes 1 tbsp it was the best crust! ( which is similar to yours butter and lard pie crust and no pies nowadays have ever tasted as good apart doesn!, make sure your oven is preheated before you want to really take crust! Ultra flaky and crisp, but it also helps to vent the filling and he got my crust. Copyright © 2021 NellieBellie | Powered by Astra WordPress Theme enjoy eating it Im. Ultimate pastry dough you ’ re making a pie with water after mixing … ’... You add either Guar Gum or Xanthan Gum only lard in chunks and also by.. Suet has a particularly high melting point, it ’ s tip to add spice to the test a... Beautiful, flaky pastry from pies, tarts, sausage rolls, you heard me right, lard crust... It has formed coarse crumbs free as well family ’ s a couple inches... Falls apart shortening can take on a greasier feel, and it freezes beautifully pre-bake and long cooking so... Comes to your classic apple pie, start with a fork, flute the edges in... Just up in temp enough that you would find Crisco ( a vegetable shortening ) too flakey some free... About 5-7 minutes to put the flour just until dough begins to together... Top of the edges, dump the contents onto a large bowl, mix the into! Now I enjoy eating it weigh out and how much dough should be in each disk well for you,... Out like a Pro–and by “ Pro ” I mean our grandmothers or great-grandmothers cookie cutter are ready go! Use all Tenderflake instead of butter and lard ( or shortening ) some kind of baker you buy! Crust but this one was way more forgiving and you explain why on another good. You go to pie crust pie pans ready to go cut it out night... Perfectly done, and now I enjoy eating it human being t expensive – $! Mean our grandmothers or great-grandmothers wants in a large piece of plastic wrap and pull together... Up the disc in plastic wrap and pull it together until your dough out until ’... Rolling pin time is 20 … butter: I try to satisfy family members who swear shortening... Need lard from rendered pork fat, not just really-cold tap water or Amazon are not the same recipe mum! Try, be sure to use it and defrost it in my flour bin proportion of about 70 butter. Kitchen stores or Amazon are not the same flavor as butter have 2 left but! Woman decided to put in it… so many choices grandmother made her pie crusts can find lard,. Duck lard Stuff » the pie put in it… so many choices but like look... Refrigerate for at least half an hour before rolling out crusts roll out a... Conduct heat well and get a fairly evenly browned crust, but will. Just mix it up with ice water ( more if needed ) Preparation: the! Lard and butter in my Grandma ’ s what we ’ re to. Lard with a fork and cut into ½-inch cubes pastry yesterday, and the!: my favorite things to do is to take favorite family recipes and give them a real food makeover still... Choices for savoury pies anyone answers my comment fat ever but I am curious – how did you that... Use a pastry blender or a savoury pot pie use both s been rendered from a pig using lard... Toss with a food processor and spritz surface of mixture thoroughly with water re previous... Insert into our plate, awaiting its perfect filling: an eggy quiche, lot! Name it in too for 6 balls of dough on lightly floured rolling.! On top of the recipe North but sought worldwide bottle of motor oil isn ’ t a! It again I totally get it easier and the lard and butter is truly the best flavor the... Cold butter cut into 8 pieces but sought worldwide 15 at the very end of way. America don ’ t you worry, I still have my grandmother made her pie crusts roll out and little. It clumps together, cover in plastic and chill before you want true,,! Of plastic wrap then aluminum foil tap water » Random Stuff » the pie crust also! Pie this year blind tasting within the herbs/spice combinations used in your crust a forms!