Calling Freemotion to the pie phone!

[Dace]

Hey Free

I wanna make a pie

I have been searching for your pie crust recipe, I know it is here somewhere but dang if I can't find it.

Do you mind sharing it?

 

[freemotion]

Don't know if I posted it...are you looking for the fermented version? Oh, wait, let me check that thread real quick, be right back...

 

[freemotion]

Couldn't find it, just some notes on how I fermented it. This is how I do it...I make a little more when I use whole wheat flour since it is more difficult to roll out than with white flour. For a two crust pie:

1 c lard
2.5 c flour
1 tsp salt
1 T whey or so, or kefir or yogurt
water to moisten, barely

I pack this into a bowl or soup mug, trying to get a size that fits pretty close to the size of the dough, cover it with plastic wrap tightly, and leave on the counter overnight or for 24 hours. Then roll it out.

If using white flour, reduce lard to 3/4 c and flour to 2 c.

Don't cut the lard in as finely as you might normally, as it will be sitting and will get re-worked. Whole wheat will oxidize a bit on top, you can trim this off if it bothers you. I don't for us, do for company. Or make sure it ends up on the bottom crust.

 

[Dace]

Bombdigity! Thank you!

 

[MsPony]

I'm not sure where to get lard...can you do duck fat instead?

 

[freemotion]

I've made pie crust with many different types of fat. Lard is best, by far. If I don't have lard, I will use chicken fat (careful not to overmix) or butter or a mixture.

You can buy lard in the store...you might have to ask. Check the label. It might say "partially hydrogenated" on it. Drop that kind like a hot potato and go elsewhere. Sometimes ethnic stores will have real lard.

I can't find it here, but we do have meat processors and I can get "leaf lard" which is the fat from the pig that renders into the BEST lard for pastry, so I make my own. It is quite simple to do. There are discussions here on ss on how to do it.

 

[Mackay]

How do you store lard? and for how long is it good?

A quarter teaspoon baking powder in the crust mix can make the crust more flaky in a butter or crisco crust. Don't know abouta lard crust though. Never done a lard crust. Think I will try it.

 

[freemotion]

I can't imagine a lard crust being any flakier than it already is!

When I made smaller batches of lard I stored it in jars in the fridge or freezer. I make bigger batches now and simply warm up the jars (drying cycle of the dishwasher does a great job) and pour the hot lard into them, and put on the lids and leave 'em to seal. They keep at room temp this way. I don't process the filled jars. I do use half pint jars since it is just the two of us and a cup is perfect for a two crust pie.