Sometimes I pause and marvel at the bounty from our little farm and the wonderful food that it affords my family. Last night I made one of my favorite quick-n-easy meals: quiche with a side salad. And, I made my own pie crust for the quiche using our rendered lard. And, yes, it did make the flakiest crust I’ve ever had.
LONG LIVE LARD!
Items from our farm in last night’s dinner: eggs, bacon, lard (for crust) and awesome salad greens
I don’t normally like making pie crust. I used this recipe yesterday and it was a snap.
Pie Crust Made with Lard
- 2 ¼ C AP flour (divided) and chilled is good
- 1 t salt
- ¾ C lard (very cold)
- 1/3 C ice water
Mix 2 C flour, salt and lard with a pastry blender or two knifes until pea sized. In a separate bowl mix ice water and remaining flour with a whisk. Pour into the flour /lard bowl and mix with a fork until blended. Divide dough in half and form into two thick patties. Chill for an 1 hour before using or freeze for a later date.
