Anyone have a recipe for delicious, flaky crust made with lard?

Rendered all this lard..now I want to use it.

'Course I'll take ANY recipes that have lard in them now!

Idaho Cher

-- Cher Rovang (fullcircle@nidlink.com), October 21, 2000

Answers

Look in the old files! I ask a question about pie crust and got lots of great recipes! I have tried two of them and they are lots better than I had be doing!

-- Debbie T in N.C. (rdtyner@mindspring.com), October 21, 2000.

my favourite -- from The Norske Nook, internationally famous roadside cafe; 2 C. flour, 1 scant cup lard, scattering of salt, 1/2 c. cold water. In a bowl, use your fingers to mix flour, lard & salt together til crumbly stage. Add the cold water and mix until smooth (careful not to overmix!). Place dough on floured table or board, knead a few times like you would bread. Divide into fourths, roll out as you would for any pie crust. For empty crust, bake at 350-375 F. for 10- 15 minutes, don't forget to prick w/fork first to prevent puffing.

-- Julie Froelich (firefly1@nnex.net), October 21, 2000.

I use this recipe all the time with good results; Per 2 crust pie, 9 inch, use 2 cups flour, scant teaspoon of salt, 2/3 cup of really cold lart, and about 4 tablespoons of ice water. Cut in the lard into the flour and salt, gently mix in the water, not too long, and try to use a pastry mixer, or work quickly. Too much handling seems to make the lard melt somewhat, causing most folks to mix in more flour and making a tough dry crust. I mix my crust in the food processor like this. Use a pulse to mix the lard and flour and sale, then dribble in the water with the motor running till it makes a ball. If you roll it out between lightly floured waxed paper, you can handle it easier without adding too much flour and toughening the dough. Lard makes excellent seasoning in homemade bread, cooked dry beans, and is excellent for frying. To use it as seasoning to cook beans etc, a little goes a long way, and even though it is pure fat, a small spoonful will add good flavor.

-- Denyelle Stroup (dedestroup@hotmail.com), October 25, 2000.

Well, here's Maggie's recipe that has been handed down through the family since you had to kill the boar with a spear. 2/3 cup lard (room temp). 2 cups flour. "Enough" water to make the dough the proper consistency. She does it automatically. She's tried to teach me, and I ain't bad, but it's easier and better (for me) if she does it. Mix the flour and lard before you add the water. This is the absolute best, and as I've said before here, save the crisco for putting over the balls in your cap and ball black powder pistol. An aside - how much lard did you get? And did you separate the leaf lard and the back lard? You should - the leaf lard is so pure and delicate that you could use it for butter, and in fact, folks used to do exactly that! GL!

-- Brad (homefixer@SacoRiver.net), October 27, 2000.