THE LARD TUB PIE CRUST RECIPE
This is the pie crust recipe found on a tub of hydrogenated lard. It is the simplest recipe I've found for pie crusts and it is surprisingly the best pie crust I've ever had actually. If you are a gen-x aged person like me you may have had a grandma that made pies with crusts that seem exceptional by today's standards. The secret is lard. Food.com has a very nice and useful guide to making a butter based crust, but it will never live up to the lard tub recipe. You may be thinking hydrogenated lard?? That sounds like death in every bite! We'll I won't sell this as a health food that's for sure, when have you ever eaten pie because of its healthy qualities?
Provided by Chef Tell
Categories Dessert
Time 4h
Yield 3 regular 9 inch crusts, 24 serving(s)
Number Of Ingredients 4
Steps:
- Check your lard, it should have no smell or taste, if it does, it is probably rancid.
- Get a large size bowl and add your flour and salt.
- Take your cup of lard and put it in the bowl a spoonful at a time.
- Cover the bits of lard with flour from the bowl.
- Cut the lard into the flour with a sturdy pastry cutter (Get one with ridged blades if you can) to pea sized bits.
- Dribble the water into the mixture all at once.
- Use your hand to work the water into the dough, I like to scoop the mixture from the edges and smoosh it in the center of the bowl.
- You are done mixing when the mixture will stick together as a complete blob. It is like making biscuits don't overwork the dough.
- Form a ball and weigh it on a scale, mine weighed about 600 grams.
- You might want to clean your hands for the next step. Get some cellophane wrap ready.
- Divide the ball into three little balls each a third of the total weight of the original (about 200 grams). Wrap the 3 balls in the cellophane wrap. Put in the fridge, ideally for 24 hours, but 4 hours is fine.
Nutrition Facts : Calories 133.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 8.1, Sodium 145.8, Carbohydrate 11.9, Fiber 0.4, Protein 1.6
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