O.K. 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. The family said this was best ever pumpkin pie crust crust Let me tell you, for something that really has very little flavour itself, lard has the ability to make things it’s added to taste D E L I C I O U S. It doesn’t taste piggy or meaty or anything else that might make a pie crust seem gross to you. 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. Im So happy You posted this!. But I’m so happy it turned out well for you! Wondering what flour or mix you going to use to make a gluten free pie crust. The bigger they are, the more slowly they melt when cooking, then more rise and flakiness you get in your crust. We’re making a lard and butter pie crust. Copyright © 2021 NellieBellie | Powered by Astra WordPress Theme. Don’t @ me. Lard is for the structure of the pie crust. I have recently purchased a kitchen scale ( deal ) but like the look of yours. https://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe-1915025 I just change out the flour, I don’t add xanthan gum. She was known for her beautiful, flaky pastry from pies, tarts, sausage rolls, you name it. Using both lard and butter is the best of both worlds and creates the perfect crust. Using just 4 ingredients and a simple food processor method, it's easy to make pie crust from scratch for all your summery … Cut in cold butter until mixture is crumbly. Karen’s tip to add spice to the crust is an excellent idea. SO tasty! Never tried it for pie crust, but I can verify the Bob’s Red Mill gluten free one-to-one flour is great! 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. I didn’t know my pie crust sucked THAT bad. In the grocery store you can also check the meat section. You can substitute more lard for the butter, but you will lose some of the complexity. But using half butter instead sounds amazing. Truly the flakiest, most tender pie crust you’ll ever try! Stir in water, a tablespoon at a time, until mixture forms a ball. My usual is the same but includes 1 tbsp. Refrigerate for at least half an hour before rolling out. Well, I still have 2 left, but not enough for a Quiche. Car trunk. cheers, Karen. I just posted a comment mentioning gluten free. It’s always there for the flavour. Pryex pie plates conduct heat well and get a fairly evenly browned crust, but they aren’t as good as aluminum. Guess which one came out on top? Second time I’ve written your recipe down – fingers crossed I won’t loose it again. So don’t skip the salt. Buttermilk Pie Crust Ingredients. You may not need all the liquid. Unbaked, rustically crimped, awaiting its perfect filling: an eggy quiche, a fall pumpkin pie, or a savoury pot pie. I need it for my son’s partner and she loved it. There’s the all-butter camp and the all-shortening camp. Really good. Add 1/4 tsp of spice per dough ball. It will take about 5-7 minutes to put the dough together. It really is the perfect recipe. *If you prefer an all-butter crust, use about 14 Tablespoons of Kerrygold or other salted or unsalted butter for your total fat. If you can’t wait for garage sale season, then use cheap, disposable aluminum pans. She’d have her white flowered apron wrapped around her waist, pink hair (yes my grandma was the OG of cool pink hair!) 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. Lard variations found in grocery stores are often hydrogenated and filled with preservatives. In this instance, the sugar is there to further the fine texture of this piecrust. Use a pastry blender or a fork and cut the lard into the flour just until it has formed coarse crumbs. It makes handling the pie dough much easier and the lard pie crusts roll out like a dream. May 23, 2016 - 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. baking powder and is 100 percent lard. On another note good old fashion freezer wrap has disappeared from my grocery store shelves. I used this recipe yesterday for both pumpkin and apple pie, the crust itself was amazing. I usually end up with about 6 tablespoons. 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. It will take about 5-7 minutes to put the dough together. Add cold water until it clumps together, cover in plastic and chill before you roll it out. ~ karen! This is a wonderful recipe for pie pastry. Hi Karen, Add the remaining butter and mix until the dough is in pea-sized pieces. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then … It isn’t expensive – maybe $15 at the time? Written by Karen. I pre-baked 10 min @ 400. Don’t blend away all of the bits of lard and butter. Use ICED water, not just really-cold tap water. 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. Yield 1 (9-inch) single pie crust; Time 15 minutes, plus 4 hours' chilling; Email Share on Pinterest Share on Facebook Share on Twitter. Please note I was only kidding about throwing this pie in someone’s face. Heck, I may just eat the crust as is lol! When you go to roll it out, let it come just up in temp enough that you can roll it. Makes: 2 crusts. Butter is for flavour. 6 1/2 oz 13 tablespoons cold butter. Sift or blend the flour, salt and baking powder together. Re all about the old vintage recipes, perfect for home cooked family meals & butter after mixing of you... Heard me right, lard, sugar, salt, and sugar I I! All-Butter pie crust creates a crust that I have always used a pate crust. Grab the sides of the complexity experimenting, this is also the point you... Crust revelation, however, was the suet pastry are good choices apple. 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To 6 times until texture looks mealy a lard and butter may be rubbed flour! As possible using later 118 in crust calories per slice dough begins to clump together yet! Hands are warm because you are vegetarian or vegan, don ’ t want it to the to!
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