Simple Pie Crust with Tallow

August 3, 2017 • 0 comments

Here is a simple pie crust adapted from a Betty Crocker recipe that can be used for your favorite summer and fall pie recipes! This recipe makes 4 pie crusts. alternative: using our Pork Lard and rendering it down first. ProTip is rendering the lard in an Instant Pot by putting the 5 lb bag in an Instant Pot, adding 1/4 cup of filtered water, and pressure cooking on high for 60 mins (if ground). If not ground, pressure cook for an hour and 30 mins and let slow release.

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

(1 cup) Beef Tallow
(4 cups) All Purpose Flour
(1 1/2 tsp.) Salt
(2/3 cup) Water

Directions

Make sure the tallow or rendered lard is thawed.

Add all ingredients into a mixing bowl and mix well. Add more water until dough sticks together nicely. Cut the dough evenly into four separate pieces.

Roll out one of the 4 pieces of pie crust with a rolling pin. Lay into your pie plate, trim the edges to cover the pie tin and then use your peace fingers on your left hand and index finger on the right hand to create a decorative design around the edges.

Place parchment paper over the crust and put in a filler for weight. Dry whole grains work well. Bake for approximately 20 minutes at 375 degrees. Remove the parchment paper and filler, then bake for another 5-10 minutes or until starting to turn brown.

Fill with your favorite pie filling, bake and enjoy!

by Jazmin Brown