Pie Crust Recipe With Lard Vinegar Egg

In a small cup beat egg with a fork add in the vinegar and water whisk until well blended add the water egg mixture gradually to the flour mixture shape into ball refrigerate 1 or more hours roll out dough use for 2 8 pie crust or 1 large deep dish pie crusts to ask a question

Directions mix flour salt and baking powder together in a bowl cut in lard until the mixture resembles coarse meal whisk water egg and vinegar together in another bowl add to dry ingredients and stir until dough is thoroughly moistened and forms a ball divide dough into fourths roll each portion into a ball and flatten into a disk

Preheat oven to 350 degrees bake the pie crust from cold frozen crusts take about 15 minutes to thaw at room temperature crumble a square of parchment so that it is flexible place the parchment in the cold pie crust and fill the pie shell to the top with ceramic pie weights you can also use unbaked dried beans

Lard pie crust recipe with just a few simple ingredients and a food processor you can whip up the best lard pie crust in less than 5 minutes there s simply no good reason to ever use store bought the flavor and texture of homemade can t be beat and you have the peace of mind knowing it s free from junk ingredients let s get started

Put the dry ingredients in a large food processor fitted with the metal blade and pulse a few times to combine add the lard and cubed butter and quick pulse 3 5 times until the fats are broken up into pieces the size of large peas slowly begin to add 1 2 cup of vinegar egg mixture first

Combine mix dry ingredients and cut in shortening or lard until crumbly combine beat the egg and vinegar together in a separate bowl mix incorporate the wet and dry ingredients to form a smooth dough shape form the dough into pans if using a pie press chill for 30 minutes

Work with one quarter at a time and leave the rest of the dough wrapped so it doesn 39 t dry out sprinkle some flour over a clean work surface keep about ½ cup of additional flour within arm 39 s reach put one piece of the dough on the floured work surface and sprinkle the top with more flour

How to blind bake or fully bake pie crust to bake the pie shell preheat oven to 425 f 218 c line pie crust with parchment paper or foil and fill with pie weights or dried beans bake 12 minutes remove paper or foil and weights and prick bottom and sides of crust all over with a fork

Set aside 3 4 make sure your shortening butter is very cold and cut it into chunks about 1 2 inch or so 5 add the cold chunks to your dry ingredient bowl 6 using a pastry cutter or your hands cut the butter into the dry ingredients until the butter shortening is has pieces about the size of large peas

Directions in a large bowl whisk the flour and the salt using a pastry cutter fork or your fingers cut the lard into the flour mixture until coarse pea sized lumps form in a small bowl stir the egg and vinegar add enough ice water to make 1 cup slowly pour into the lard mixture stirring as you go

Directions whisk flour and salt together in a large bowl cut in shortening until it resembles coarse crumbs mix cold water egg and vinegar together in a separate bowl add to flour mixture and blend with a fork until a ball of dough forms divide into three equal balls flatten each ball into a disk

Add the vinegar and then fill the cup with the ice cold water sprinkle some of the egg mixture over the flour and gather the flour that clings together i do this by rubbing my palm lightly over the top of the flour mixture then gathering up the parts that formed dough repeat until all the flour is gathered

In the large bowl mix together the flour and salt crack the egg into a small bowl and add the vinegar and 5 tablespoons of cold water beat gently to combine add the lard in chunks to the flour and salt and gently begin working it together with your hands until it forms large crumbles

3 to 4 tablespoons cold water pat into a flat disk and wrap with plastic wrap chill at least a half hour roll into a thin circle and fit into your pie pan for the flakiest crust put the crust lined pie plate back in the refrigerator for another 15 minutes

Gradually add cold water tossing with a fork until dough holds together when pressed shape into a disk wrap and refrigerate 1 hour or overnight on a lightly floured surface roll dough to a 1 8 in thick circle transfer to a 9 in or 10 in pie plate trim crust to 1 2 in beyond rim of plate flute edge

In a large bowl mix flour and salt with a pastry blender cut in the shortening until pea sized beat together egg vinegar and water mix liquid with flour mixture using a fork until mixture forms a ball note add liquid one tablespoon at a time you probably will not use all of it

Sift or blend the flour salt and baking powder together cut in the lard and process until the flour and lard is a sandy consistency in a separate bowl mix the egg vinegar and ice water add the liquid slowly into your flour mixture be careful not to over process at this point over processing leads to a tough final product

Make a well in the center add ice cold water and gently mix squeeze together do not mix more than necessary to get the crumbs all sticking together start with less water and add until the crumbs all stick together in a nice ball divide dough into 3 balls place a thin layer of flour on your clean countertop

Mix the flour lard and salt by hand or in a stand mixer make sure the lard is cold once the mixture looks like pea sized crumbs add the cold water mixed with vinegar shape the dough into a disk and wrap it in plastic wrap place in the fridge while the oven preheats preheat the oven to 425 degrees

If your crust requires blind baking preheat the oven to 375 f remove the crust from the refrigerator and cover with a piece of parchment paper fill the crust at least halfway full with dried beans or pie weights bake for 15 to 20 minutes or until the crust is pale and partially cooked

Tips for making the perfect pie crusts make sure the butter or fat you are using is very cold you may even want to freeze it for 10 15 minutes before starting the colder the fat in your dough is when it hits the oven the flakier your crust will be keep your ingredients as cold as possible

Step 4 with a spatula lift the dough carefully from the surface of the counter into the pie pan gently press the dough against the corner of the pan go around the pie pan pinching and tucking the dough to make a clean edge the cast of characters crisco vegetable shortening flour salt water vinegar and egg

Dump the contents onto a large piece of plastic wrap then fold the plastic in towards the dough repeatedly until a ball forms try not to touch the dough with your warm hands divide the dough into 6 balls if you made a half recipe then divide into 3 balls wrap dough in plastic and flatten them into discs

Sift together the sugars flour and cornmeal in a small bowl in a large bowl beat the eggs and add in the milk butter vinegar and vanilla add in the sugar mixture and mix well pour into the pie crust and bake until golden about 45 minutes serves 8

If using homemade pie crust on a clean lightly floured work surface roll pie crust into a 12 inch circle about 1 8 inch thick transfer to an 8 inch aluminum pie plate with pie crust using a pastry brush dust off excess flour nestle dough into corners of pan with scissors or kitchen shears trim dough to edge of pie plate

The most basic recipes call for a filling made with sugar butter eggs cornmeal and a little vinegar to balance out the sweetness from there you can add extras like vanilla extract lemon zest and spices or keep it as is the pie crust is made of traditional pastry you can make your own dough or save time with a store bought pie crust

Brush off excess flour and place the dough into a 9 pie pan press the dough gently into the pan

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