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Saturday, 31 August 2013
Lard Pie Crust--A country classic indulgence
Topic: Recipes

OK...this is how it went down...


I was in my kitchen looking at the last pile of peaches. We'd already taken bushels to work, I'd made peach jam twice, once for birthday gifts, and another 14 pints for gifts. My sisters had made hefty Peach Shortcakes for a family reunion dessert.


I still had peaches. Then, I remembered...my husband loves peach pie. I could make him a peach pie and another one to bring to work. Wouldn't that be a great way to use the last several pounds and end this Peach Madness?


So, I went to my pantry to get the ingredients for crust and that's when I saw it...the box of lard.


 

 


On a mad impulse earlier in the year, I saw LARD on the shelf at a grocery store and it jumped into my cart. I let it stay there, thinking, well, maybe someday I'll try the classic country pie crust, and that calls for lard. Yesterday was the day. Once I saw the box of lard on my pantry shelf, I knew I had to do it. (You just can't be a farmer's wife and not make a lard pie crust--even a wanna-be farmer deserves that much, and after all, he was spending the day baling hay while I was in the ktchen...)


Lard Pie Crust (let's just call it what it is!)


This recipe is simple and will make TWO, DOUBLE CRUST 9 inch Pies


1 lb. Lard

4 & ½ cups of flour—and more flour for the rolling surface and rolling pin.

Sprinkle of Salt

½ cup ice water, more as needed to achieve texture.


Using a large bowl and large fork or pastry blender, work flour and lard together until lard is broken up and well distributed, so that the flour mixture looks crumbly throughout. Sprinkle the water over the surface and work in until larger clumps of crumbles form, adding small amounts of water where needed. It's enough when the crumbles can stick together when you grab a handful.

Divide dough into 4 parts. Prep work surface with additional flour and flour your pin. Now go to work. This dough is easy to work with. Roll out bottoms and place in 2 pie pans.

Add filling (here you can choose your own fruit filling recipe because it isn't about what goes inside!).

Roll out tops and position into place.

Here's where you get tricky—trim edges and flute. I like to go around the pie edges with my left index finger on one side and right thumb and index finger on the other and make a curvy fluted edge. Others like the fork tine edge where you compress the edges with a fork.

Next, make venting holes in the top crust with a paring knife.

Finally, decide if you want to do an egg wash or (my preference) take a pastry brush with a little milk over the top surface and then sprinkle with a little Demerara Sugar.

Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake another 50 minutes.

Finally, pull from the oven, Reserve one pie and make sure you give away the second.


 

 

Because this indulgence should be portion-controlled and infrequent! But, then finally finishing the peach mound is a cause for celebration, isn't it?

 


 

 


Posted by Karen at 08:46 CDT
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