CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. 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 moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
ULTIMATE LARD PIE CRUST
This pie crust (aka shortcrust pastry) has a wonderfully buttery flavor, a perfectly flaky texture, and takes less than 5 minutes to make! SCORE!
Provided by Kimberly Killebrew
Categories Pie Crust
Time 2h5m
Number Of Ingredients 6
Steps:
- This will keep in the fridge for up to 5 days and up to 3 months in the freezer. (See blog post section about how to freeze the dough.)
- Place the flour and salt in the bowl of the food processor and pulse a few times. Add the butter and lard and continue to pulse until the mixture breaks down into coarse crumbs. Gradually add in the ice cold water, pulsing a few times after each addition, until the texture is such that if you take a small scoop of crumbs into your hands and pinch them they'll come together to form a dough. Be careful not to add too much water or your crust will be tough and won't be flaky.
- Transfer the crumbly pastry dough to a lightly floured work surface and use floured hands to fold the dough into itself until it's all incorporated and comes together. Work quickly to prevent the ingredients from getting warm.Form the dough into a ball. If you're using the pastry dough to make pies, cut the ball in half and flatten each half into a 1-inch thick disk. Tightly wrap each disk and refrigerate for at least 3 hours until ready to use.If you're using the pastry dough for another purpose you can flatten the whole dough ball into a 1-inch thick disk, wrap and chill for at least 3 hours before using. (See blog post section above about how to freeze and use the pastry dough.)
- This makes enough for two 9-inch pie crusts with enough excess for generous fluting and cutting out a few small shapes if desired.
Nutrition Facts : Calories 1944 kcal, Carbohydrate 167 g, Protein 23 g, Fat 126 g, SaturatedFat 59 g, Cholesterol 220 mg, Sodium 1175 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
MOM'S LARD PIE CRUST
Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-10-inch crust.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.
Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
LEAF LARD CRUST
Provided by Amy Thielen
Categories dessert
Time 1h45m
Yield two 9- or 10-inch pie crusts, enough for one double-crust pie
Number Of Ingredients 6
Steps:
- Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
- Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender.
- Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
MIRACLE FLAKY LARD PIE CRUST
'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
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
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
More about "ultimate lard pie crust food"
LARD PIE CRUST (ULTRA FLAKY AND FLAVORFUL!) - PINCH AND SWIRL
From pinchandswirl.com
5/5 (8)Total Time 1 hr 40 minsCategory Breakfast, Dessert, Main CourseCalories 208 per serving
- Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add lard and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer (recipe note #2).
- In a large bowl, whisk together flour and salt. 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). Sprinkle in ice water, 1 tablespoon at a time, while fluffing with a fork, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer(recipe note #2).
- When ready to roll out dough, generously flour work surface. Place dough in center and sprinkle with flour. With a lightly floured rolling pin, roll into a 12-inch round starting at the center and rolling out toward the edges in every direction. (Dough should be cool, but pliable. If it feels hard, let it stand at room temperature until it has some give, 15 to 30 minutes. Alternatively, if it feels warm or looks greasy, return to the refrigerator for at least 20 minutes before continuing to roll it out.) Gently fold dough over rolling pin and ease into a 9-inch, deep dish pie pan. Carefully adjust dough, gently pressing to cover bottom and sides. Trim dough edges with a sharp knife, leaving at least a 1-inch overhang to offset shrinking. Flute pie crust edge using the index finger of one hand to press between the thumb and index finger of the other hand to form a V or U shape all the way around. Cover and refrigerate at least 30 minutes or until ready to bake. (recipe note #3)
THE ULTIMATE LARD PIE CRUST • BUTTER FOR ALL
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