30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lard Pie Crusts
Lard Pie Crusts
Lard Pie Crusts
⏱1h 15m
👥1 double crust (9-inch pie)
🔥320 cal
Hard
🍽️French
A premium pie crust crafted with rendered leaf lard and high-fat European-style butter for exceptional flavor and a supremely flaky texture. Using vodka in the liquid component further inhibits gluten development.
A premium pie crust crafted with rendered leaf lard and high-fat European-style butter for exceptional flavor and a supremely flaky texture. Using vodka in the liquid component further inhibits gluten development.
In a large bowl, whisk together the Flour and Salt.
Cut in the cold Leaf Lard and Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Keep everything very cold.
Combine the Vodka and Ice Water in a separate small bowl.
Gradually add the Vodka mixture, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Gently knead the dough a few times on a lightly floured surface to ensure it comes together. Avoid overworking.
Divide the dough in half, flatten into disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, before rolling out.
Ingredients
1
2 1/2 cups315 gUnbleached All-Purpose Flour
1 tsp5 mLFine Sea Salt
1 cup226 gLeaf Lard-cold and cubed
1/2 cup113 gEuropean-Style Butter-very cold and cubed
1/4 cup60 mLVodka-very cold
2-4 tbsp30-60 mLIce Water
Equipment
Large bowl
Pastry blender or fingers
Measuring cups and spoons
Small bowl
Plastic wrap
Rolling pin
Lightly floured surface
Instructions
In a large bowl, whisk together the Flour and Salt.
Cut in the cold Leaf Lard and Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Keep everything very cold.
Combine the Vodka and Ice Water in a separate small bowl.
Gradually add the Vodka mixture, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Gently knead the dough a few times on a lightly floured surface to ensure it comes together. Avoid overworking.
Divide the dough in half, flatten into disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, before rolling out.
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