pie crust recipe
#11
Originally Posted by sitzy
Hi does anybody have a good pie crust recipe using lard.
I was trying a recipe that called for 4 cups flour and 2 cups
lard so I used one pound of lard (didn't measure) and 8 cups
flour and haven't put in the water yet as it seem so lardy
I don't know if I can fix it or not
I was trying a recipe that called for 4 cups flour and 2 cups
lard so I used one pound of lard (didn't measure) and 8 cups
flour and haven't put in the water yet as it seem so lardy
I don't know if I can fix it or not
#12
I agree with angiecub, the ratio of fat to flour for pie crust is 1/3 cup of fat to 1 cup of flour. I use shortening, because it is a bit healthier (if there is such a thing), but lard makes a wonderful, tender pie crust. You say you used 1 pound of lard, but I am not sure how many cups are in a pound. If there are 2 cups of lard to a pound, and you used 4 cups of flour, you will need to add 2 cups of flour, and enough cold water to bring the dough together.
#15
Senior Member
Join Date: Nov 2009
Location: michigan
Posts: 630
hve used the 1` pound lard,5 cups of flour 1 egg beaten with the 1 tbs vinegar , then added water to make the cup. wonderful crust...... thanks again for reminding me that this is so much better than the boughten crust!!!!!
#17
I have always used 3 to 1 also. I also add 1 T vinegar and 5 T water with 1 egg beaten in. Makes the best crust.
That being said here is a recipe for pie crust using oil that a friend gave me years ago and it rivals my lard crust, believe it or not. It is easier too since it is rolled between two sheets of waxed paper.
Oil Pie Crust
1 ¾ cups flour
1 teaspoon salt
½ cup plus 2 Tablespoons oil
3 Tablespoons cold water
¼ teaspoon almond or vanilla extract, optional
Roll into 2 balls and then roll out between two sheets of waxed paper. Yield 2 crusts
That being said here is a recipe for pie crust using oil that a friend gave me years ago and it rivals my lard crust, believe it or not. It is easier too since it is rolled between two sheets of waxed paper.
Oil Pie Crust
1 ¾ cups flour
1 teaspoon salt
½ cup plus 2 Tablespoons oil
3 Tablespoons cold water
¼ teaspoon almond or vanilla extract, optional
Roll into 2 balls and then roll out between two sheets of waxed paper. Yield 2 crusts
#20
Junior Member
Join Date: Oct 2010
Location: Iowa
Posts: 143
This is my favorite pie crust recipe using lard
4 cups flour
1 Tbsp sugar
1 tsp. baking powder
1 tsp salt
1 1/2 cup lard (I don't measure..just use 3/4 of a 2 lb box)
Combine then add:
1 whole egg
1/2 cup water
1 tsp vinegar
Blend and add to lard mixture.Makes 4 single or 2 double pies. Freezes well. I roll in ball shape, wrap in saran and put in zip-lock bag.Will keep up to 2 weeks in refrigerator. The secret to rolling it out is to chill prior to rolling out. Use a cloth rolling pin cover and cloth pastry cloth using flour on both. Doesn't stick.
4 cups flour
1 Tbsp sugar
1 tsp. baking powder
1 tsp salt
1 1/2 cup lard (I don't measure..just use 3/4 of a 2 lb box)
Combine then add:
1 whole egg
1/2 cup water
1 tsp vinegar
Blend and add to lard mixture.Makes 4 single or 2 double pies. Freezes well. I roll in ball shape, wrap in saran and put in zip-lock bag.Will keep up to 2 weeks in refrigerator. The secret to rolling it out is to chill prior to rolling out. Use a cloth rolling pin cover and cloth pastry cloth using flour on both. Doesn't stick.
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craftybear
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04-22-2011 03:10 AM