Step 3, sprinkle with water a little at a time. It’s still going to take me a while to make the perfect pie crust!
Add lard and butter and cut in with a pastry cutter /pastry blender or two butter knives until you have irregular coarse crumbs (the size of peas and a little larger).
Pie crust recipe with lard. Frau schmit's good pie crust recipe with lard. Chill the shaped pie shell for 30 minutes prior to baking; The perfect pie crust recipe made with lard and butter.
Makes one 10 to 9 inch pie, double crust, dough. It must be completely full! In a bowl, combine flour and salt.
This recipe comes from the back of the tenderflake box. Step 1, mix flour and salt in a bowl. Allow dough to thaw completely and come nearly to room temperature.
Cut in lard until mixture resembles coarse meal. Dump the contents onto a large piece of plastic wrap then fold the plastic in towards the dough repeatedly until a ball forms. This tender flaky lard pie crust recipe is straight from my great grandma’s recipe box.
We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Cut in lard until mixture resembles coarse crumbs. In a small bowl, mix together water, egg, and vinegar.
Whisk together flour and salt. Step 5, press into a ball and turn out onto a floured board. Armour lard needs no refrigeration because it has been processed and modified.
But the combo of lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. Fill and bake as pie recipe. Line the pie shell with parchment paper and fill the pie shell completely with dry beans or pie weights!
Cut in tenderflake with pastry blender or 2 knives until the lard is pea sized within. In a large bowl, mix together flour, baking powder, and salt. Follow along for our test kitchen’s standard crust recipe.
Sprinkle in ice water, 1. Keyword crust, lard, pie, recipe. On my facebook foodie group, so many folks post questions about making.
This recipe is quick, quick, quick if you have a food processor. Add the ice water, 1 tablespoon at a time, and. Start with a proportion of about 70 percent butter, 30 percent lard.
It practically melts in your mouth. 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. If the perfect pie crust is on your baking bucket list, you have to give.
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. Preheat your oven to 375℉. Step 4, mix with fork until flour is moist.
Try not to touch the dough with your warm hands. Bake the crust for 7 minutes for a partially baked crust and 15 minutes, (or to golden brown), for a fully baked crust. Sprinkle in water, a tablespoon at a time, until pastry holds together.
Grandma’s pie crust recipe is light, flaky, tender, and absolutely delicious using her secret tip that has never failed me! Roll each disc into a circle to fit the plate you have chosen. Divide the dough into 6 balls.
The best way to experiment with lard in pie dough is to use it in some combination with butter. Step 2, cut in lard with pastry blender until small pea size particles are obtained.