Wait. So when you wrote that, you wrote it as a song? We may need a recording. I'm having difficulty finding the rhythm used there.
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Wait. So when you wrote that, you wrote it as a song? We may need a recording. I'm having difficulty finding the rhythm used there.
I'll turn it into a song. It didn't start as one, but I think it will sound great.
I just typed out my pie crust recipe and then my internet connection burped and I lost it all. Grrrrrr.
Ok. Easiest pie crust recipe on the planet, that tastes like true lard recipe.
2 C. flour
1/2 C. oil
1.5 tsp. salt
1/4 C. ice cold water
Lightly combine everything but water. Add the water - keeping in mind you might need a little less or a little more depending on conditions. DO NOT over-mix. DO NOT! It's done when it looks like it's not completely mixed. If you over mix or add too much water you will see white stringy things form -> that's gluten and if you have too much the crust will not be light and flakey.
Mix with a fork - but I've fallen in love with a Danish dough whisk.
Put 1/2-3/4 of the dough between two pieces of waxed paper. Sprinkle of bit of water between counter and paper to keep paper from sliding around. Roll out. Roll and flip over - if paper starting to wrinkle up into dough, pull paper back and smooth out. Pull off one piece of paper, use a butter knife to help separate from dough as necessary. Put crust-side down in pie plate, and pull off other piece of paper. Use the butter knife to cut off crust handing down around pie plate.
If I'm making a double crust pie, I often increase the recipe by half.
Have left over pie crust dough? Roll out and put on cookie sheet, or whatever. Sprinkle with sugar and cinnamon and bake until just brown = sugar pie! It's delish!
I also have a press-in-the-pie-plate recipe if the rolling out activity freaks you out. It's not bad - which means it's 100 times better than anything from a store.
2 C. flour
1/2 C. oil
1.5 tsp. salt
1/4 C. ice cold water
Lightly combine everything but water. Add the water - keeping in mind you might need a little less or a little more depending on conditions. DO NOT over-mix. DO NOT! It's done when it looks like it's not completely mixed. If you over mix or add too much water you will see white stringy things form -> that's gluten and if you have too much the crust will not be light and flakey.
Mix with a fork - but I've fallen in love with a Danish dough whisk.
Put 1/2-3/4 of the dough between two pieces of waxed paper. Sprinkle of bit of water between counter and paper to keep paper from sliding around. Roll out. Roll and flip over - if paper starting to wrinkle up into dough, pull paper back and smooth out. Pull off one piece of paper, use a butter knife to help separate from dough as necessary. Put crust-side down in pie plate, and pull off other piece of paper. Use the butter knife to cut off crust handing down around pie plate.
If I'm making a double crust pie, I often increase the recipe by half.
Have left over pie crust dough? Roll out and put on cookie sheet, or whatever. Sprinkle with sugar and cinnamon and bake until just brown = sugar pie! It's delish!
I also have a press-in-the-pie-plate recipe if the rolling out activity freaks you out. It's not bad - which means it's 100 times better than anything from a store.
No lard..../= pie crust.
It may be some sort of pie crust like pastry product, but it's not pie crust. Beef tallow is an acceptable substitute.
Awesome! Now which one of you lucky ladies is going to be making a pie with this crust for me?
I constantly get asked for my lard pie crust recipe - - mix it up lightly and you can't tell the difference.
:spinny:
Not if you've watched the Alton video...the solid fats create the layers.
And full disclosure, I really have no idea, but the only pie crusts I've ever made are from that recipe, but they were good.
Man, everybody is wanting a trip out to make pie! I'm assuming it's because I'm so awesome and adorable and has nothing to do with where I'm located.
A world without pork fat is a world I don't want to live in.
However, in your case I would make an exception for coconut oil. Only problem with it is that the melting point is very close to room-ish temperature, so you gotta be real careful not to melt it when mixing.
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