Using lard in pie dough is an age old baking technique that is becoming popular again. This is how your grandmother made her pies crusts when baking. Her pies always ended up with a buttery, lightly browned crust when her recipes called for lard.
The Pros and Cons of Using Lard in Pie Dough
Traditionally, pie dough is a combination of flour, fat, and water. But many cooks and bakers insist on using lard, a rendered pig fat, for their pie crust. Although lard is a saturated fat, it is much less dangerous to health than butter. Pie crust made with lard will not be as oily as other doughs made with vegetable oils. This article explores the pros and cons of using lard in pie dough.
The first step is to combine the flour and salt, and then add the lard. Next, combine the egg and oils in a separate small bowl. Add this mixture to the dry ingredients and mix until the mixture forms a ball. Cover the dough with plastic wrap and refrigerate it for at least an hour. Once the dough has chilled, take it out and let it sit at room temperature for a while. After the dough has rested, you can start rolling it out to form your crust.
Use The Right Kitchen Tools!
Rolling out the crust shouldn’t be difficult but many bakers struggle with it. There are two keys to successfully turning out a good pie crust. One is to have a good rolling pin and the other is to have a very good pie dish for baking. You need both of these tools in your kitchen if you are going to be a good baker.
Another benefit to using lard in pie dough is the crisp, flaky crust it produces. As a fat with a higher melting point than butter, lard doesn’t dissolve as easily in flour. However, lard from the grocery store is often hydrogenated and contains preservatives. Not to mention, lard has a strong piggy flavor. To avoid these risks, it’s best to use a high quality rendered leaf lard.
