Leaf Lard Pie Crust

[chefpeon]

Leaf Lard Pie Crust

This is truly the flakiest and most tender pie crust you'll ever make.

You can purchase leaf lard at Dietrich's Meats 610-756-6344. As of this writing, a 1 lb tub is $1.00.

• 2 tsp white vinegar
  
• 1-1/2 c all purpose flour
  
• 3/4 c pastry flour
  
• 2 T sugar
  
• 1/2 tsp salt
  
• 1/8 tsp baking powder
  
• 6 T leaf lard, chilled
  
• 12 T chilled butter, cut into small pieces
  

Combine vinegar and 1/4 cup ice water in a small bowl. Combine flours, sugar, salt, and baking powder in a large bowl. Put both bowls into the freezer until well chilled, about 20 minutes.

Using a pastry cutter, cut butter and lard into chilled flour mixture until it looks like coarse meal flecked with pea size pieces of butter and lard. Sprinkle in water-vinegar mixture, stirring dough with a fork until it begins to hold together. Press dough into rough ball, then divide dough ball in half, shape into two balls and flatten into disks. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 8 hours before using.

Keywords: Pie, Dessert, Easy

( RG1397 )