I finally made the pie crusts with lard, forgot about the vinegar though. First impression they bake much lighter in color. My pecan pie was actually finished before the crust started browning. It rolled much easier and there was very little handling. Can't wait to report back after Thanksgiving.
Happy Thanksgiving Ya'll. Made pie crusts with lard.
- Thread starter MissTina
- Start date
FreeYourMind
Membership Revoked
I love a good pie crust and would like to try this lard recipe. Did you bake the normal amount of time and go with the lighter crust or did you have to leave it in longer and let it brown?
ShepInTheValley
Deceased
Miss Tina - have you posted this recipe somewhere yet? Sounds like one I need to try.
sssarawolf
Has No Life - Lives on TB
Thats all i grew up eating & making was pie crusts made with lard it always makes the best crusts, even have had to make it with bacon grease a time or two, when i had nothing else.
I didn't use the vinegar as suggested on the other thread, just because I forgot... but I used the standard Betty Crocker BookCook recipe. Do a search on pie crust and you should get the other thread where we discussed this before.
Double Crust
2 Cups all-purpose flour
1 tsp salt
2/3 cup shortening or lard
6-7 TBSP cold water.
In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tbsp of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. I put mine in the refrigerator at this point for at least an hour or over night.
Divide dough in half. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Prick if unfilled. Bake in a 450 degree oven for 10-12 minutes.
I think I would let it bake a longer time, next time. But for my pecan pie it was just perfect!
Double Crust
2 Cups all-purpose flour
1 tsp salt
2/3 cup shortening or lard
6-7 TBSP cold water.
In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tbsp of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. I put mine in the refrigerator at this point for at least an hour or over night.
Divide dough in half. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Prick if unfilled. Bake in a 450 degree oven for 10-12 minutes.
I think I would let it bake a longer time, next time. But for my pecan pie it was just perfect!