Pork Fat Pie Crust Recipe
November 3, 2024
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Get the Pork Fat Pie Crust Recipe: Creating a pie crust that’s both flaky and flavorful doesn’t have to be complicated. With pork fat (lard) as the main ingredient, this crust recipe promises a rich, old-fashioned texture perfect for sweet or savory pies. It’s a versatile option, especially for those who prefer a keto-friendly or low-carb diet.
Pork fat has been cherished for generations due to its unmatched ability to create a flaky, melt-in-your-mouth pie crust. Unlike hydrogenated shortenings or butter, lard brings a unique richness to the dough, enhancing the taste and texture without adding any unwanted trans fats. Using this pie crust in your recipes guarantees the perfect base for sweet fruit pies, savory meat tarts, and everything in between.
Eating keto or low-carb doesn’t mean giving up on comfort foods. This bread allows you to enjoy a nutrient-rich snack or side dish while keeping your daily carbohydrate intake in check. Zucchini is the hero ingredient, adding volume and essential nutrients like vitamin A and antioxidants without impacting your carb count.
Each ingredient in this recipe is carefully chosen to ensure the best results:
Prepare and Chill the Pork Fat: Ensure that your pork fat is cubed and thoroughly chilled. This step is crucial for achieving a flaky crust, as the fat must stay solid until baked.
Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. If you’re using almond flour, ensure it’s well mixed to avoid clumping.
Cut the Pork Fat into the Flour: Use a pastry cutter or two forks to cut the chilled lard into the flour until the mixture resembles coarse crumbs. Work quickly to maintain the cold temperature of the fat.
Gradually Add Ice Water and Vinegar: Combine the ice water and optional apple cider vinegar. Slowly add this to the flour mixture, stirring with a fork until the dough begins to form. Be careful not to overwork it; add water gradually to prevent a sticky dough.
Form and Chill the Dough: Shape the dough into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 1 hour or up to 24 hours for a better consistency.
Roll Out and Fit into the Pie Pan: Lightly flour a work surface and roll out the chilled dough to about ⅛ inch thickness. Gently lift it and place it into the pie pan, pressing lightly along the bottom and sides. Trim any excess dough around the edges.
Pre-Bake the Crust (Optional): If your recipe calls for a pre-baked crust, prick the base with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake in a preheated oven at 400°F (200°C) for 10-12 minutes. Remove the weights and bake for an additional 5 minutes or until golden.
Cool the Crust: Allow the crust to cool in the pan for about 10 minutes before filling or serving.
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