The butter crust was also the most difficult to work with. Far from it! If your lard smells like meat, you're in … Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. *If you prefer an all-butter crust, use about 14 Tablespoons of Kerrygold or other salted or unsalted butter for your total fat. Find wedding cake recipes, baking how to's & down home Southern recipes for at home bakers from expert wedding cake designer & professional baker, Minette Rushing Custom Cakes. This is a recipe I tweaked from cdkitchen.com. Try it, you'll like it; and don't worry about your arteries, because you're only eating a bit as long as you share the pie like you should, and besides, you know it would be … Behold the naked pie crust. All Butter Pie Crust Recipe Ingredients. This is my favorite lard pie crust recipe. The best way to get those qualities is to make a pie dough that uses both butter and lard. The iconic lattice top not only adds visual appeal, but it also helps to vent the filling, keeping the crust crispy. Land O' Lakes Butter Pie Crust. But for the ultimate pastry dough you’ll want to use BOTH. Armour lard needs no refrigeration because it has been processed and modified. 'For years, I wondered why people raved about lard pastry. You should end up with a crust that features the best of both fats—gorgeous flakes from the lard and rich flavor from the butter. ⅔ cup Land O' Lakes butter, chilled. A very good crust may be made by taking the same proportions as used for Superior Pastry (see above), placing 1-1/2 to 2 cups flour on the bake board, add salt, cut 1/2 cup lard through the flour, moistening with water. A yeast bread is almost equal, and I can not only teach you how to make both, but I can make you an expert!. Here is that recipe. Makes one 10 to 9 inch pie, double crust, dough. Butter and shortening are also a great combination, and we love using vegetable oil for an extra easy, vegan crust. English or American, this apple pie recipe with a classic, flaky, lard pie crust is a dessert staple. Here is your introduction to different types of pie crust, plus a few recipes to get you started. Butter’s lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness. I will go back to butter flavor Crisco or real butter pastry crusts for my sweet treats. Follow along for our Test Kitchen’s standard crust recipe. Making a pie crust from scratch is one of the most intimidating recipes that a home baker will encounter. ¼ teaspoon salt. I prefer a pie crust recipe with butter over one with shortening or lard.Don’t @ me. Roll out crust and line pie-tins or small patty pans for tarts. Eating a Nourishing Traditions diet doesn’t mean being deprived. I did not care for the "porky" after taste that lard gave it. I grew up with shortening crusts and prefer the taste of an all-butter pie crust now. Refrigerate at least 1 hour before rolling out and baking. Start with a proportion of about 70 percent butter, 30 percent lard. 4 to 5 tablespoons cold water 2 cups all-purpose flour. The 7-Up sounds strange, but you don't taste it at all. One of my favorite things to do is to take favorite family recipes and give them a real food makeover. I do this for my sourdough pizza crust, my sourdough hamburger buns, and this lard and butter pie crust. It just makes the crust flakey. The Best Pie Crust Recipe. Pie crusts made with lard are flaky and crisp, while all-butter crusts have rich flavor and tenderness. https://bakingthegoods.com/2014/01/17/butter-vodka-pie-dough-recipe Add the butter and lard and pulse until the mixture forms chickpea-size pieces (3 to 5 one-second pulses). Animal suet / fat / lard; Shortenings that contain trans-fats or partially hydrogenated vegetable oils (this eliminated standard Crisco) After a review of recipes from the Pie Bible (see Resources), Alton Brown, Ina Garten and Martha Stewart, I concluded that most pie bakers use butter or a combination of butter and shortening in their crusts. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. My cherry pie came out well as far as flaky texture! Pie Crust with Shortening Use Butter AND Lard to Make the BEST Pie Crust. I guess I should really say that I grew up not eating pie crust, and now I enjoy eating it. Yield: One 9-inch single pie crust. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. Leaf lard is available at some butcher shops, farmers markets and also by mail-order. Roll out the chilled pie dough into a 12-inch circle, carefully place the dough into a 9-inch pie dish. Who knows where the fat came from. Slice the butter thinly and freeze it before ... the butter and lard out into long flakes, moving ... will cause the pie crust to be tough and crumbly ... the pie you're making. This lard is hydrogenated and will add a process taste to your crust. The only problem? Cooks Note about preparation: It ... water. Using cold butter or other fats, cold water, salt and flour. But I'm glad to have persevered, becasue a lard crust made well has no equal. When it comes to your classic apple pie, start with cold fats—chilled butter and lard. How to make the Perfect butter pie crust recipe with tips on mixing, rolling and storing. I do like butter+shortening crusts too, but there's nothing like a lard crust for flakiness and tenderness. A few years ago, I tested three different homemade pie crust recipes: one all butter, one all-shortening, and one vegetable oil crust. The best way to experiment with lard in pie dough is to use it in some combination with butter. A Crust of Butter & Lard. It originally called for lard, but I don't care for it, so I subbed half butter, half shortening. Mine was either falling-apart-tender or flaky and tough. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Lard has a higher melting point than butter, making pastry easier to work with. 2 1/2 cups all-purpose flour. Total prep 30 mins . The Pie Dough Recipe. Posted by Warren. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. I’ve tried all the tricks of adding vinegar or vodka to my pie crust to add that extra snap to crust, but in the end it … I mixed it up, exactly as written, and used it for "Apple Crumb Pie," also from this site. The Perfect Pie Crust Recipe made with Lard and Butter. https://www.epicurious.com/recipes/food/views/best-ever-pie-crust-238816 Deselect All. https://www.allrecipes.com/recipe/15730/no-fail-pie-crust-ii The recipe isn’t something I came up with on my own. I’m here to teach you how to make a homemade pie crust that will be so easy, so delicious, and so flaky without any stress! Use two knives or a pastry cutter to cut the butter and lard into the flour mixture until you get slightly smaller pieces, the size of green peas. If your pie recipe requires a pre-baked pie shell, such as banana cream pie, french silk pie, or a tart, here is what to do: prepare the pie crust through step 6. The perfect crust is tender, buttery, flakey and crisp. 2 tablespoons sugar 3/4 teaspoon fine seat salt 6 ounces rendered leaf 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. Its just a normal pie crust recipe that I normally make but instead of Crisco (i have never used Crisco, but i know most recipes call for it) or butter I used lard. This lard-butter-vinegar pastry recipe results in a very flaky crust.You'll need lard from rendered pork fat, not the type found in blocks at grocery stores. I made this for a Colonial Apple Pie, and it was delicious! For me, I would use this recipe again to make a savory pie crust - like for a meat or veggie/cheese pie. Unbaked, rustically crimped, awaiting its perfect filling: 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).). 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. Supposedly only crusts made with lard or shortening will give you a flaky crust, but not so with this recipe. Lard Pie Crust. They each had their merits, but the butter pie crust beat the pants off the other two in flavor. Makes: 2 crusts. Recipe can be doubled for a double crust; divide dough into two balls and form two disks before chilling. For me, an all butter pie crust recipe without shortening makes the perfect, flaky pie crust that checks all the flavor boxes. This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. Or, if making by hand, stir together the flour and salt. 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