The Lard Tub Pie Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LARD PIE CRUST



Lard Pie Crust image

This tender flaky lard pie crust recipe is straight from my great grandma's recipe box. It practically melts in your mouth.

Provided by Carlee

Categories     Pie

Time 1h

Number Of Ingredients 4

1.5 cups all purpose flour
pinch of salt
1/2 cup lard (leaf lard if you can find it)
3-4 Tablespoons cold water

Steps:

  • Stir together flour and salt.
  • Cut in lard until you have a crumbly mixture.
  • Add just enough water to make it come together into a dough.
  • Pat into a flat disk and wrap with plastic wrap. Chill at least a half hour.
  • Roll into a thin circle and fit into your pie pan.

Nutrition Facts : Calories 134 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MIRACLE FLAKY LARD PIE CRUST



Miracle Flaky Lard Pie Crust image

'For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I'm glad to have persevered, becasue a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. It also browns less fast than a butter crust, making it convenient for pies that require longer baking. Lard crust is ideal for savory pastries. You can use half butter, but it is not quite as light, though very close, and for savory food, I prefer the flavor of all lard. Pastry flour produces the most tender crust. I like to roll out the dough on whole wheat flour for extra texture and flavor, which is compatible with the lard flavor. The success of this crust depends on the quality and temperature of the lard.' -Rose Levy Beranbaum's The Pie & Pastry Bible. Cook time is freezer/refrigeration time.

Provided by skat5762

Categories     Dessert

Time 1h45m

Yield 1 9inch pie shell

Number Of Ingredients 7

1 1/3 cups pastry flour, plus 4 teaspoons (6.5 ounces/ 184 grams) or 1 1/3 cups all-purpose flour (if using all-purpose flour, reduce the water by 1 teaspoon for more tenderness)
1/2 teaspoon salt (use 3/8 teaspoon if using rendered caul fat)
1/8 teaspoon baking powder
1/2 cup cold lard (4 ounces/ 113 grams, if using commercial lard, use 1/2 cup plus 2 teaspoons; if using rendered caul)
1/4 cup ice water (2 ounces/ 59 grams)
4 teaspoons cider vinegar (0.7 ounce/ 20 grams)
2 tablespoons whole wheat pastry flour or 2 tablespoons wheat flour, approximately

Steps:

  • Place a medium mixing bowl in the freezer to chill.
  • Place the flour, salt and baking powder in a reclosable gallon-size freezer bag, and whisk them together.
  • Using a melon baller, scoop 1/2-1 inch balls of the lard directly into the flour, shaking the bag occasinally to distribute and cover them with the flour.
  • If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding.
  • It is is still firm but squishable once it's all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes.
  • Place the bag in the freezer for at least 30 minutes.
  • Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it.
  • Set the bag aside.
  • Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly.
  • Spoon the mixture back into the plastic bag (if using caul fat, which is softer, the dough will already hold together, so it's easier to empty it out onto a piece of plastic wrap and knead it lightly from the outside of the wrap).
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Sprinkle the dough on both sides with a little whole wheat flour, wrap it with plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.
  • STORES refrigerated up to 3 days; frozen, up to 3 months.
  • NOTE: When rolling the dough, roll it directly on the counter or on plastic wrap.
  • Sprinkle both sides of the dough and the counter or plastic wrap amply with whole wheat flour as needed to keep it from sticking.
  • (The whole wheat flour will not toughen it and will give it extra crunch and a lovely, wheaty flavor.) POINTERS FOR SUCCESS: Pay particular attention to temperature, keeping the lard well-chilled.
  • When mixing the lard flakes/flour mixture with the liquid, stir gently so as to maintain large flakes of lard.

Nutrition Facts : Calories 1640.9, Fat 104.3, SaturatedFat 40.5, Cholesterol 97.4, Sodium 1214.7, Carbohydrate 153.7, Fiber 4.9, Sugar 0.7, Protein 17

More about "the lard tub pie crust recipes"

GREAT GRANDMOTHER'S LARD PIE CRUST - THE FARMWIFE FEEDS
Nov 13, 2018 And this recipe, my Great Grandmother’s Lard Pie Crust is ah-maze-ing and worth the few extra minutes. I’ve let pie crust intimidate for far …
From farmwifefeeds.com
4.9/5 (19)
Estimated Reading Time 2 mins


BEST ALL LARD PIE CRUST RECIPE - HOW TO MAKE LARD PIE …
Sep 27, 2021 Directions. In a large bowl, whisk the flour and the salt. Using a pastry cutter, fork, or your fingers, cut the lard into the flour mixture until coarse, pea-sized lumps form.
From food52.com


GRANDMA’S BEST PIE CRUST - NELLIEBELLIE
Oct 3, 2021 But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. This recipe is quick, quick, quick if you have a food processor. The food processor does all the work for us so we …
From nelliebellie.com


THE LARD TUB PIE CRUST RECIPES
Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is …
From tfrecipes.com


PUMPKIN DELIGHT - INSANELY GOOD RECIPES
Nov 4, 2024 Omit the nuts in the crust and cut the butter down to 1/3 cup. Skip the garnish and use crushed cookies instead. Play with the recipe. Try gingersnaps or butter pecan cookies. Swap out the topping with toffee bits or …
From insanelygoodrecipes.com


HOW TO MAKE A VEGAN PIE CRUST THAT’S STILL DELICIOUS
6 days ago Here’s a fool proof Vegan Pie Crust recipe using simple, accessible ingredients. The start of a new year often brings fresh resolutions, and for many in the UK, January means one …
From theoriginalbaker.co.uk


LIME MERINGUE PIE - BAKING WITH BUTTER
Nov 15, 2024 Bake it for approximately 10-15 minutes until the edges of the pie crust are lightly browned. Remove it from the oven and lift off the parchment paper and weights. Lower the …
From bakingwithbutter.com


HOW TO MAKE GREAT GRANDMA’S LARD PIE CRUST RECIPE - YOUTUBE
Nov 8, 2021 This tender flaky lard pie crust recipe is straight from my great grandma’s recipe box. It practically melts in your mouth.If the perfect pie crust is on you...
From youtube.com


MOM’S LARD PIE CRUST
Feb 22, 2024 Directions . In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed.
From msn.com


THE ULTIMATE LARD PIE CRUST - BUTTER FOR ALL
Sep 6, 2024 Chill the shaped pie shell for 30 minutes prior to baking. Preheat your oven to 375℉. Line the pie shell with parchment paper and fill it completely with dry beans or pie weights. It must be completely full! Bake the crust for 7 …
From butterforall.com


PIE CRUST RECIPE WITH LARD-FLAKY AND PERFECT
Jan 2, 2024 Flavor: Lard imparts a rich, savory flavor to the pie crust that many people find appealing. It can add a subtle, slightly savory note to the crust that complements the sweet or savory fillings of the pie.
From theeverydayfarmhouse.com


LARD PIE CRUST - PINCH AND SWIRL
Nov 7, 2022 Place cool, but pliable dough on a floured work surface. Sprinkle dough with flour and roll from the center out to all edges into a 12-inch round.
From pinchandswirl.com


LARD PIE CRUST - THE DARING GOURMET
Dec 5, 2021 Lard Pie Crust Recipe. With just a few simple ingredients and a food processor you can whip up the best lard pie crust in less than 5 minutes! There’s simply NO good reason to ever use store-bought. The flavor and …
From daringgourmet.com


CLASSIC LARD TWO-CRUST PIE PASTRY RECIPE - CHEF'S …
1 day ago Yield: 1 double-crust pie pastry; Ingredients. To make this lard pie crust, you’ll need the following ingredients: 2 cups all-purpose flour; 1 teaspoon salt; ⅔ cup lard; 5 tablespoons ice water, or as needed; Directions. Now that …
From chefsresource.com


LIGHT, FLAKY PIE CRUST WITH LARD AND BUTTER - BEYOND …
Jul 24, 2021 2. Cut in the fat:. Whisk together flour, cornstarch, salt in a large mixing bow. Add the chunks of leaf lard and butter pieces. Cut the fats in the flour using dough scrapers or a pastry blender until you get coarse crumbs, like the …
From beyondkimchee.com


THE FLAKIEST BUTTER AND LARD PIE CRUST RECIPE
Jun 2, 2020 Use the dough as instructed in the pie recipe you are using or use the below as a guide: For One-Crust Pie. Trim the overhanging edge of the pastry 1 inch from the rim of the pie plate. Fold the dough under itself (even with the …
From bitingatthebits.com


CLASSIC BUTTER AND LARD PIE CRUST - LITTLE HOME IN THE MAKING
Oct 11, 2022 All Butter: If you would like to make a pie crust with all butter, feel free to substitute the cold cubed lard for additional cold cubed butter in the same quantity. Bake Time: If you …
From littlehomeinthemaking.com


BUTTER VS LARD IN PIE CRUST: A PASTRY CHEF'S PRO ADVICE - MSN
Brophy says she prefers to use a combination because it results in a pie crust that benefits both the butter's flavor and the lard's flaky tenderness. Daily Meal's recipe for our favorite pie ...
From msn.com


MOM'S LARD PIE CRUST - BRENDA GANTT
Sep 14, 2023 This recipe is a homage to the comforting pies baked by moms and grandmas across the world. Whether you’re planning to make a classic apple pie, a savory pot pie, or any other pie variation, mastering the art of Mom’s …
From cookingwithbrendagantt.net


LAMINATED PIE DOUGH RECIPE (WITH VIDEO) - NYT COOKING
Nov 25, 2024 @Tyler Depends on the type of pie you’re baking. Refer to the actual pie recipe, such as the author’s fruit-based pies and custard-based pies. If pre-baking the crust (known as blind baking) is required, the pie recipe will tell …
From cooking.nytimes.com


ARE YOU USING THE RIGHT PAN FOR YOUR PUMPKIN PIE? HERE'S WHY IT …
14 hours ago Pie should be its own food group, especially when it comes to homemade pumpkin pie. This sweet, creamy, warm filling baked in a buttery, flaky crust is among our many favorite …
From yahoo.com


OLD-FASHIONED LARD PIE CRUST - DAILY REBECCA
Nov 26, 2014 In a medium mixing bowl combine flour and salt and mix well. Add ⅓ cup lard and using a pastry cutter or two knives, mix until pea sized crumbs appear.
From dailyrebecca.com


19 SHOCKINGLY ELEGANT DESSERTS THAT START WITH A TUB OF COOL WHIP
4 days ago Peanut Butter Pie. Photo credit: Upstate Ramblings. This six-ingredient holiday dessert becomes the talk of any gathering. The blend of peanut butter and Cool Whip creates …
From upstateramblings.com


LARD PIE CRUST RECIPE - MOTHER EARTH NEWS
Directions. In a large bowl, combine the flour and salt. Using a pastry blender, cut in the lard until the mixture is very fine. In a separate bowl, beat together the egg, water, and vinegar.
From motherearthnews.com


Related Search