πŸ”΅ How To Make And Roll Lard Pie Pastry
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πŸ”΅ How To Make And Roll Lard Pie Pastry


I bet you’re looking for a recipe on how
to make pie dough and then how to roll it out into a pie plate. You’re in luck
because this is that video! So this is an all lard or pure lard pie dough, if
you’re looking for an all butter pie dough, I will link to that below or above
or beside. This is super easy to make here’s what I did: The first thing I do
for this recipe is make up the liquid, and that is one egg and I crack that
into the bottom of a measuring cup, then I put it in a tablespoon of vinegar, and
don’t worry it’s not gonna taste like vinegar the acid just makes this pie
crust really soft. Then I put in enough cold water to bring that up to about
half a cup. Whisk that together and move on to the dry ingredients. The only
thing that’s changed from from what I made it as a kid is I now use a food
processor. I put half of the flour in the food processor along with the salt and
sugar. This is a lard pie crust which is great for savoury or sweet pies. If you’re
doing a savoury pie don’t put in the sugar, if you’re doing a sweet pie put in
the sugar. I pulsed that a few times, take the lid off and then I put in the frozen
lard. I’m using pure leaf lard that I’ve chopped into little pieces and frozen to
get it really hard. Pure leaf lard is really easy to find where we live, I know
in some parts of the United States it can be a little bit more difficult. Try
to get pure leaf lard if you can. I pulsed that a few times just to bring it
together so that it looks like little peas coated in flour, and then I put the
rest of the flour in and I pulse it again to make it look like smaller
little peas coated in flour. Now that I’ve got the lard all broken up I slowly
drizzle in the liquid. Very slowly. While pulsing it, and you’re probably not going
to use all of the liquid. The biggest setback with using a food processor for
this is the tendency is to put in too much liquid. Once it sort of comes
together roughly into a rough ball stop putting in the liquid, pour the pie dough out on your counter top and then just use your hands to bring it together into a mound.
Don’t touch it too much, you don’t want the heat transferred from your hands to
melt the lard. Once you’ve got it together into a ball, cut that ball in half. Shape each half
into a round disc and then cover those in plastic wrap and stick them into the
fridge for about an hour. So for rolling it out again really simple; flour your
counter top and your rolling pin, get the dough out of the fridge and cover it
both sides in a little bit of flour so it’s not sticky. Then you take your
rolling pin and you start in the centre and you roll towards you. Put your
rolling pin back in the centre and roll away. Then you turn the dough 90 degrees and you repeat that process. You don’t need to press down really hard,
almost no pressure at all. Keep doing that, keep rotating at 90 degrees do it
again 90 degrees, don’t be afraid to pick up your pie dough and turn it over. And make sure that there’s enough flour underneath so it’s not sticking to your
countertop. You shouldn’t be afraid to pick it up move it, turn it over,
it’s very resilient. You keep doing that until it reaches the size that is
for your pie plate. My number one mistake over and over and over again is; I roll
it out too far, I make it too big. Which isn’t really much of a problem it just
makes for thinner crust on the bottom. Now get your pie plate, fold the pie
dough in half, put your pie plate in front of it, pick it up and then unfold
it. A lot of people tell you to put it around a rolling pin, I don’t bother with
that I just pick it up. It is again like I said very resilient. Then you gently
lift it up and push it down into the corners, and then because I’ve rolled it
out too big I take the excess and I fold it under.
I folded under and then I crimp it with my thumb and forefingers. I’m not very
artful… Now an all lard pie dough is great for
sweet and savoury pies this one is is particularly good for meat pies. I really
like this, it’s what I grew up with but I have to say as I grow older I lean more
towards all butter. And don’t worry if your crust around the top edge isn’t
perfect. I mean you made it at home, it’s way better than anything you’re gonna
buy in a store and the only way to get that perfect top edge is to have a team
of food stylists working behind the scenes to make it look that great. So
take this pie dough and fill it with something wonderful! Hope to see you
again soon, and if you haven’t already subscribed
please subscribe now and smash that notification bell so you find out about
our new videos as soon as they come out! How to make and roll a pure lard pie dough for sweet and savoury pies.

About Earl Carter

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8 thoughts on “πŸ”΅ How To Make And Roll Lard Pie Pastry

  1. Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it – subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^

  2. I've seen three different pie pastry recipes, and they all look great.
    Have you ever thought a bout doing a hot water crust recipe for free-from pies?

  3. Hello, Please let me know how you prep your dough for butter tarts? What size circles do you need or how do you form the dough into the muffin tins? Thank you. BTW I am enjoying your channel.

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