The Diva That Made Lard Pie Crust
I bought this hilarious “Praise The Lard” t-shirt from Prather Meats at the Ferry Building in San Francisco (you can’t buy them online, but if you go there grab one—it’s a conversation piece), but I’ve never used it much for cooking. Strange for a gal who worships at the Church Of Pork Fat...
We were at a Cherry Grove Farm in New Jersey, last month and they had leaf lard so I bought some and rendered lard for the first time this month. I followed Pamela (My Man’s Belly) lard rendering instructions. The leftover cracklings I used in this delish salad (Roasted okra & aji dulce peppers on quinoa, grilled corn, celery & scallions topped w spiced sesame seeds, garlic chips, chiccarones & lemon zest dressing) I made for Jessica & Lon’s Potluck For No Reason that Justin wrote up on his blog.
Lard Pie Crust
Makes three single crusts
- 14 oz unbleached regular flour
- 6 oz cake flour
- 7 oz butter cut into even cubes frozen
- 5 oz lard, frozen
- 2 tsp sugar (leave out for a savory pie)
- 1/2 tsp salt
- 2/3 c chilled water (approximately)
In a food processor, fitted with the steel knife, process flour, sugar and salt to mix. Add the butter and the lard and pulse until the mixture resembles coarse rolled oats and small peas,
Remove to a bowl and stir in water with a fork, adding only enough to hold the dough together. Divide dough into thirds, shape into a flat ball and wrap in plastic wrap or waxed paper. Rest in the fridge for a couple of hours before rolling it out.