marence: (Default)
[personal profile] marence
I have conquered my one kitchen fail - pie crust.
Everyone loves my pies. Only a few know that my standard pie crust is the pre-made rolled-up kind. Since I am trying to eliminate as much processed food out of our diets, I figured it was time to face my nemesis, the home-made pie crust.
Of course, I had to research it. I scoured cookbooks and the Internet, and decided the secret to flaky, tender crusts was lard.
Of course, I had to make my own lard. So, I bought pork fat at the West Side Market, and rendered it down all day. Result - a jar of pure white animal fat goodness.
1-NoCrisco
Then, the experiment. I went with a 50-50 proportion of butter and lard, and used the same method that Julia Child and Altn Brown use - the food processor.
2-Half Lard,Half Butter
It's incredibly easy to just pulse the dry ingredients, add your fats, and pulse til it's pea sized.
3-Pea Size
Add your ice water, pulse some more, and it's crust! No pastry blender, fingers, or two knives, no chance for mixing too much - I can't believe I was stumped by this problem when the solution has been in my kitchen since the 80s.
4-Pouring Ice Water
The only old-fashioned thing left in the pie crust making was rolling out the dough. Eh, so there's still one pain-in-the-ass step.
5-BottomCrust
Filled with apples and spices, the pie went into the oven, and came out looking perfect.
6-A Is For Apple
The crust was indeed tender and flaky, with a subtle savory bacony touch that worked perfectly with the Melrose apples. Husband and grandson both declared it my best pie ever.
7-Slice
Now if I could just get the husband to stop asking me to make another pie for him...



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marence

May 2013

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