Leaf Lard Crust Recipes

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APPLE PIE WITH LEAF LARD CRUST

Provided by Amy Thielen

Categories     dessert

Time 4h

Yield one 9- or 10-inch double-crust pie

Number Of Ingredients 18



Apple Pie with Leaf Lard Crust image

Steps:

  • In a large bowl, toss the apples with the sugar, lemon zest and juice, rum (if using), vanilla, cornstarch, nutmeg and salt. Macerate at room temperature for about 2 hours or, refrigerated, overnight.
  • Preheat the oven to 375 degrees F.
  • Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1/4-inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang. Refrigerate the first crust while you roll out the second disk of dough.
  • Remove the bottom crust from the fridge and fill it with the macerated apples. Tuck the pats of cold butter beneath the top layer of fruit. Top with the second piece of dough, and trim both to a 1/2-inch overhang. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish. (You want to make a hard crimp because it will shrink as it cooks.) Cut a hole in the center of the pie, as well as some decorative vents.
  • Brush the top of the pie with cream, dust it with sugar, and bake for 20 minutes.
  • Then reduce the temperature to 350 degrees F and bake for another 45 to 55 minutes, until the center juices bubble and thicken, for a total of about 1 hour 10 minutes. Let the pie cool until it is just warm to the touch before slicing and serving.
  • 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.

8 medium apples (3 different types, such as Granny Smith, Haralson and Honeycrisp, or any three you like), peeled, cored and cut into 1-inch chunks
1 cup sugar, plus more for dusting the pie
Grated zest and juice of 1 lemon
2 tablespoons dark rum, optional
1 teaspoon vanilla extract
5 tablespoons cornstarch
1/2 teaspoon freshly grated nutmeg
Pinch salt
All-purpose flour, for rolling the dough
Leaf Lard Crust, recipe follows
2 to 3 tablespoons unsalted butter, cold, cut into thin pats
Heavy cream, for the pie wash
2 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon fine seat salt
6 ounces rendered leaf lard, cold, cut into cubes
2 tablespoons unsalted butter, cold, cut into cubes
4 to 6 tablespoons ice water

TENDERFLAKE PIE CRUSTS

Flaky pie crusts that are pretty close to perfect. Many first prize ribbons in my drawer are due to this recipe. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box.

Provided by Chef Dee

Categories     Dessert

Time 10m

Yield 6 pie shells or 3 double pie shells

Number Of Ingredients 6



Tenderflake Pie Crusts image

Steps:

  • Stir the flour and salt together.
  • Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
  • In a measuring cup, combine the egg and vinegar.
  • Add enough cold water to make one cup.
  • Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
  • Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
  • Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
  • Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
  • This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.

Nutrition Facts : Calories 1113.6, Fat 77.8, SaturatedFat 30.2, Cholesterol 103.1, Sodium 790.4, Carbohydrate 87.5, Fiber 3.1, Sugar 0.3, Protein 12.9

5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb tenderflake lard
1 egg, stirred slightly
1 tablespoon vinegar
7/8 cup cold water

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



Classic Lard Two-Crust Pie Pastry image

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

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

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



Mom's Lard Pie Crust image

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.

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water

LARD PIE CRUST

This delicate, puffy crust uses a combination of lard and butter for the richest flavor and the largest flakes. You can substitute more lard for the butter, but you will lose some of the complexity. Make sure to seek out rendered leaf lard from a good butcher or specialty market, or try your local farmers' market. It's the purest and best quality pig fat to use in a crust. Avoid processed lard from the supermarket at all costs; it's been hydrogenated to increase shelf life and can sometimes have an off or mildly rancid flavor, not to mention the dangers of hydrogenated fat to your arterial health. You can freeze this crust for up to 3 months. Defrost for 8 hours or overnight in the refrigerator.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 4h15m

Yield 1 (9-inch) single pie crust

Number Of Ingredients 5



Lard Pie Crust image

Steps:

  • In a food processor, briefly pulse together the flour and salt. Add the butter and lard and pulse until the mixture forms chickpea-size pieces (3 to 5 one-second pulses). Or, if making by hand, stir together the flour and salt. 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.
  • Add the ice water, 1 tablespoon at a time, and pulse or mix until the mixture is just moist enough to hold together. Form the crust into a ball, wrap with plastic and flatten into a disc. Refrigerate at least 4 hours before rolling out and baking.

1 1/4 cup/160 grams all-purpose flour
1/4 teaspoon/2 grams fine sea salt
6 tablespoons/85 grams/3 ounces unsalted European-style butter, chilled and cut into 1/2-inch pieces
4 tablespoons/57 grams/2 ounces chilled rendered leaf lard, cut into 1/2-inch pieces
2 to 5 tablespoons/30 to 75 milliliters ice water

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



Miracle Flaky Lard Pie Crust image

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

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

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