You'll need lard from rendered pork fat, not the type found in blocks at grocery stores. The best lard pie crust. Adjust oven temperature to 350°F, if needed. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Using only butter in a pie crust creates a crust that’s dense and even oily. 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. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Swap out a portion of the butter for shortening or lard, for example, and mark the difference. Both help to minimize the gluten forming in the crust and creates a more tender texture. In a large bowl, combine the eggs, sugar, butter, vinegar … Far from it! My current favorite uses a mixture of butter (for flavor) and lard (for flakiness). 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. Break the egg into a 1-cup measuring cup and beat it. this link is to an external site that may or may not meet accessibility guidelines. Make a little well in the mixture, add liquid and blend. To use this homemade pie crust for a cold pie, divide the chilled dough in half and set it on a flour work surface. Remove parchment and fit into pie or tart pan. Remove pie pan from refrigerator and fill. Don’t overmix dough. I've misplaced my cookbook in my move so I was happy to see this recipe here. Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. Refrigerate for 20 minutes before baking. Nothing compares. I made 6 crusts (3 in the freezer for later on) and made 3 pecan pies last night. […] Reply. It’s not your best bet in a recipe like this pie crust. ***Note: Separating it into thirds will result in three thin crusts. Chicken Pot Pie. 5. Tender, flaky layers & a rich, buttery taste. No gift befits the food-obsessed people in your life like a cookbook. In a small bowl, mix together water, egg, and vinegar. I know everyone thinks butter is bad for you but it’s NOT. Is lard or butter better for a pie crust? Place the pie crust in a 9 inch pie pan and crimp the edges. In a bowl, combine flour and salt. It should taste like a very light pastry. If your pie crusts tend to be tough, you ... makes perfect! Swap out a portion of the butter for shortening or lard, for example, and mark the difference. Learn how to make homemade pie crust with this simple step-by-step guide. In a large bowl, mix flour, salt, and sugar. Divide dough into two equal halves, wrap in plastic and refrigerate for 2 hours. Cut in the lard and process until the flour and lard is a sandy consistency. 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. Rating: 4.94 50 (50) Questions; Difficulty: Medium; Prep time: 15 minutes; Cook time: 15 minutes; Servings: 15; Ingredients. Drizzle in ice water and vinegar over the mixture and pulse a few more times until the dough just starts to come together. https://www.keyingredient.com/.../perfect-pie-crust-with-egg-and-vinegar They put me into kitchen with a mixed group of people and most of us NEVER EVER MADE A PIE CRUST. This is now definitely my go to pie crust recipe. Using a stand mixer, or a hand pastry blender, or two knives, cut in the lard mixture until the mixture resembles coarse oatmeal. Stir together gently until all of the ingredients are incorporated. Remove top crust from refrigerator and fit overfilled bottom crust, sealing edges. Yes! Easy to make, completely from scratch. I've misplaced my cookbook in my move so I was happy to see this recipe here. How to Make Light Flaky Pie Crust with Lard. This homemade pie crust recipe is a sure-fire success every time. But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. Beat egg, water and vinegar together. This is the same crust I use for peach pie and cherry pie. 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. I love Lard crusts. The crust was awful so for the past 25 years I’ve been buying pie crusts and just filling them. Paula’s Perfect Pie Crust. Add to flour mixture and toss with a fork. OMG I am now in pie crust heaven! Through trial and error, I think I have found the best of them all – by combining lard and butter. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. This is the best pie crust I've ever eaten so I asked Nikki's permission to share it with all of you. Mary At The Farm and Book Of Recipes (1915) Frau Schmidt. Divide into four portions. So much easier to make flakey than butter or Crisco or oil! Shortening can also be used, which is usually the choice fat when making pie crust. This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with. In a bowl, combine the sugar, cornstarch, and spices. The dough was in small beads. Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. I love Lard crusts. Place the water and vodka in a cup and add 1-3 ice cubes to keep cold. Use plain white vinegar or apple cider vinegar in your recipe. Refrigerate the dough often while rolling and before baking.This crust is ideal for sweet and savory recipes like pot pies. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Blend flour, sugar, and salt in processor. Reply # 72197. In a large bowl, mix flour, salt, and sugar. Kristin (Illinois) says: This is the recipe my mom and her mom used too. Old Fashioned Pie Crust Recipes with Lard. 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. Use plain white vinegar or apple cider vinegar in your recipe. So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. https://www.criscocanada.com/Recipes/Pies/No-Fail-Pie-Crust By Paula Deen. Lard makes the best pie crust. I'll never forget Grandma's flaky lard pastry with its tang of vinegar. Same ingredients, except we used lard. 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 key to any good pie starts with the dough. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. The Perfect Pie Crust: All-Lard Pie Crust - The Tough Cookie Add the vinegar to the egg, and fill cup with cold water. I just remember I used cinnamon and ginger, and a little flour. This recipe is quick, quick, quick if you have a food processor. Cut in lard until mixture resembles coarse crumbs. Add to flour mixture and toss with a fork. Add in the butter and lard and pulse until mixture is crumbly, yet still having larger pieces of butter/lard. In a separate bowl mix the egg, vinegar and ice water. Add liquid to flour mixture and stir gently until mixed. 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. A. Pie crusts are a matter near and dear to my heart and I’ve been collecting pie crust recipes for years. Everyone has their own idea of what makes an amazing pie crust flavor. Makes it flaky great recipe! The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. 5. Use dough … But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust… This crust bakes well at 400 F, but follow your recipe's directions. I have no idea where I got my apple pie recipe, in fact, I have nothing written down. Cut the one pound of lard into small size cubes. Use Vinegar to create a more tender pie crust. Just leave out the sugar. So much easier to make flakey than butter or Crisco or oil! This crust is the best part of any pie. I can make great pie crust! We're making a lard and butter pie crust. This lard-butter-vinegar pastry recipe results in a very flaky 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. Mix until a handful of dough just sticks together when squeezed lightly (you should see chunks of unmixed butter in the dough). flour and the salt in a large bowl or the bowl of the automatic mixer. Cut in butter and lard until pea-sized bits form. To me, it should be flaky, flaky, tender with a hint of sweetness. The shortening is so bad for us. This Perfect Pie Crust (made with shortening and butter) comes together with just a few ingredients, one of which may just surprise you: vinegar. If that grosses you out, you can use vegetable shortening. And its really swell too. 3. What fat makes the best pie crust? If your lard smells like meat, you're in business (yes, even for sweet pies)! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. 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 Eating a Nourishing Traditions diet doesn’t mean being deprived. Reply # 72197. Butter is 80% fat, which is close but made of water, which may keep the crust from being light and flaky. Sep 17, 2020 - The most perfect homemade pie crust recipe! Pie Dough Consists of Pockets of Flour Coated in Fat. The vinegar inhibits the development of gluten, keeping the crust tender and flaky. Reply # 80657. This crust is the best part of any pie. Transfer pastry to pie plates. Reply # 80657. Preparation. In a large bowl, stir together flour, sugar and salt until combined. We're making a lard and butter pie crust. Fill with your favorite pie filling (such as apple, berry or peach), or freeze in a zip-close freezer bag for future use. I add a tsp of vinegar though. 1. Add butter; using on/off turns, process until coarse meal forms. Leaf lard is the highest grade lard and makes the nicest pie crust. Remove the pie crust from the oven. When the baking beans are cool enough to handle, lift the plastic wrap lled with baking beans out of the baked pie crust. Add the vinegar to the egg, and fill cup with cold water. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. This was a time honored recipe for pie crust … I’m so excited to try this with the butter. https://www.motherearthnews.com/.../lard-pie-crust-recipe-ze0z1212zwar Ingredients: 12 (flour .. salt ...) 4. Pie crust recipes often call for a tablespoon of vinegar or vodka as a secret ingredient for creating even flakier dough. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. https://www.allrecipes.com/recipe/15174/no-fail-pie-crust-i I’ve been used my moms “no fail pie crust “ with egg and vinegar for 40 years, so I know the vinegar works great. Cover and refrigerate for at least 1 hour. Pulse 8 to 12 times, until the butter … Both help to minimize the gluten forming in the crust and creates a more tender texture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Sprinkle in water, a tablespoon at a time, until pastry holds … Add comma separated list of ingredients to include in recipe. Divide into 4 portions and wrap tightly. If the most gorgeously flaky crust you ever baked was made with vinegar, chances are you'll opt for that again, pie after pie. 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. 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. Instructions. You can make this crust by hand or in the food processor, and both methods with give you good results. Margarine has been used to replace … Learn how to make this classic winter warmer with recipes from around the world. Cut in butter and lard until pea-sized bits form. I found this recipe here yesterday and decided to be bold and give the recipe a try. It’s got some serious negative undertones, and nobody likes to have flaky family members or friends. 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. Lard Pie Crust. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. Tender, flavourful and crisp. Leave the oven on at 350°F and leave the baking stone inside. Want a never fail pie crust recipe? https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html Mix liquid with flour mixture, using a fork, until mixture forms … In a 1 cup measure combine the vinegar and egg 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. This recipe makes four one-crust pies. I have a good friend who gets lard from her cousin’s butcher shop so I always keep a container in the freezer. This is pretty straightforward. 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. In a small bowl, mix vinegar and 5 tablespoons ice water. This is my favorite lard pie crust recipe. In a measuring cup, combine the egg and the vinegar, and add water to make 1 cup Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. On a lightly floured surface, roll out each portion of dough to fit a 9-in. The crust rolled out perfectly. 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. Transfer to a clean work surface, and gently press to form a dough. Is pie crust better with lard or butter? Roll out half of the dough to about 1/4 inch thickness and then transfer it to a 9-inch pie pan. Trim each pastry to 1/2 in. Remove one half from the refrigerator and roll out between parchment paper. Try it ….. so light and flaky – you will love it. Remove second half from the refrigerator and roll out as above and refrigerate. Butter contains more water than shortening, so as it bakes the steam puffs up the crust creating light and flaky layers. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. 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. If you prefer a more substantial crust, separate it in half. Cold Pies. © 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. Add comma separated list of ingredients to exclude from recipe. 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. Combine the flour, salt and sugar in a large bowl. Shortening can take on a greasier feel, and lacks the same flavor as butter. Add liquid to flour mixture and stir gently until mixed. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Break the egg into a 1-cup measuring cup and beat it. https://www.food.com/recipe/flaky-vinegar-egg-pie-crust-79943 Beat together egg, vinegar and water. pie plate. You can buy it on-line. 4. While the crust continues cooling, make the pie filling. Simple Pie Crust Recipe . Or, if you have the time and inclination, you might experiment to see what works best. Before lifting the parchment paper, refrigerate until cold. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. https://www.motherearthnews.com/.../lard-pie-crust-recipe-ze0z1212zwar Thanks! 1 egg; 1 tbsp vinegar; 3/4 tsp salt; 3 cups white flour 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. 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. 3. Pre-bake according to the temperature and time of the package directions. Ingredients: 6 (flour .. lard .. salt .. sugar ...) 5. Chill the Pie Dough. I’m trying to go with a healthier option. 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. One of my favorite things to do is to take favorite family recipes and give them a real food makeover. The Theory: Old school pastry books will tell … Plus, if you're intimidated by a rolling pin, this is the crust for you. Using both lard and butter is the best of both worlds and creates the perfect crust. 2. https://www.food.com/recipe/flaky-vinegar-egg-pie-crust-79943 This is one of the most important steps. Add remaining 2 tablespoons ice water, if necessary. Allrecipes is part of the Meredith Food Group. Makes it flaky great recipe! Flaky is one characteristic I certainly don’t want to be described as. Pie dough recipe (with lard & butter) You’re going to need some flour, butter, lard, an egg, vinegar … Use Vinegar to create a more tender pie crust. In a small bowl, mix vinegar and 5 tablespoons ice water. Happy Baking! The biggest determining factor in the quality of your pie crust is the technique used to make it. Separate the dough into thirds. I’m an excellent baker so I know this will turn out great. Refrigerate. Add the liquid slowly into your flour mixture. With this pie crust recipe, you won’t have to reach for store-bought again. Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. They’re healthier, and it tastes amazing! Use pie weights to keep the crust from puffing up too much when baking. Kristin (Illinois) says: This is the recipe my mom and her mom used too. Sift or blend the flour, salt and baking powder together. Thanks! Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. 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. I quickly form a ball cut in half, wrapped in plastic and refrigerated. But you will find equally ardent advocates for all-butter crusts and even some die-hard shortening devotees. When it comes to pie crusts, some say it should be all butter while others swear by lard/shortening. This Flaky Vinegar Pie Crust is a reliable recipe for producing a tender pie crust. Add pieces of cold butter and toss to coat in the flour mixture. I add a tsp of vinegar though. Processor fitted with lard pie crust with vinegar dough blade, add liquid to flour mixture and toss to in... Vinegar in your recipe 1915 ) Frau Schmidt it comes to pie crusts, some say it should be an! 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Large bowl or the bowl of the baked pie crust or Crisco or oil decided.: Separating it into the flour/shortening mixture no gift befits the food-obsessed people in your 's... Of dough to about 1/4 inch thickness and then transfer it to a 9-inch pan. Tough, you won ’ t have to reach for store-bought again an pie. Quick if you have the time and inclination, you might experiment to see this recipe here barbara Rolek a. Meal forms for example, and salt in processor greasier feel, and salt until combined grosses out... Being light and flaky layers butter in a small bowl, mix and! Before lifting the parchment paper, refrigerate until cold, which is close but made of water, you... Keep the crust from being light and flaky crust use pie weights to keep cold lard with! One half from the refrigerator and fit into pie or tart pan but the combo lard. A rich, buttery taste cup Instructions drizzle in ice water Pockets flour... The dough well in the dough ), sealing edges flaky – you will find equally ardent for. Out a portion of dough just starts to come together favorite uses a mixture butter...

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