The Lard Tub Pie Crust Recipe
photo by Chef Tell
- Ready In:
- 4hrs
- Ingredients:
- 4
- Yields:
-
3 regular 9 inch crusts
- Serves:
- 24
ingredients
- 3 cups all-purpose flour
- 1 cup room temperature lard
- 1 1⁄2 teaspoons salt
- 1⁄3 cup water
directions
- Check your lard, it should have no smell or taste, if it does, it is probably rancid.
- Get a large size bowl and add your flour and salt.
- Take your cup of lard and put it in the bowl a spoonful at a time.
- Cover the bits of lard with flour from the bowl.
- Cut the lard into the flour with a sturdy pastry cutter (Get one with ridged blades if you can) to pea sized bits.
- Dribble the water into the mixture all at once.
- Use your hand to work the water into the dough, I like to scoop the mixture from the edges and smoosh it in the center of the bowl.
- You are done mixing when the mixture will stick together as a complete blob. It is like making biscuits don't overwork the dough.
- Form a ball and weigh it on a scale, mine weighed about 600 grams.
- You might want to clean your hands for the next step. Get some cellophane wrap ready.
- Divide the ball into three little balls each a third of the total weight of the original (about 200 grams). Wrap the 3 balls in the cellophane wrap. Put in the fridge, ideally for 24 hours, but 4 hours is fine.
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RECIPE SUBMITTED BY
Chef Tell
Caledonia, Ohio