Lard makes the most delicious and flaky piecrust. There is no substitute for this important fat. However, feel free to alter the type of flour, but be aware that low-gluten flours like spelt will not produce an elastic pie crust and thus be very hard to roll out. Also, the flour you choose will completely dictate the amount of water needed. Enjoy!
2½ cups unbleached white flour, whole wheat pastry flour
or a combination
1 tsp. sea salt
½ cup organic lard
½-¾ cup cold still or sparkling water
Measure flour into a medium-sized bowl, add salt and stir. Add lard and use a pastry cutter or fork to cut the lard into pea-sized pieces until the mixture resembles a coarse meal. You can confidently add the first ½ cup of the water, but continue adding the rest ¼ cup water one tablespoon at a time until the dough starts to come together. Lightly knead with your hands to make a ball and then divide into two equal parts. Reshape into a ball and then flatten into a disc; wrap with plastic wrap and refrigerate for 30 minutes. Makes two 10-inch pie crusts.
2½ cups unbleached white flour, whole wheat pastry flour
or a combination
1 tsp. sea salt
½ cup organic lard
½-¾ cup cold still or sparkling water
Measure flour into a medium-sized bowl, add salt and stir. Add lard and use a pastry cutter or fork to cut the lard into pea-sized pieces until the mixture resembles a coarse meal. You can confidently add the first ½ cup of the water, but continue adding the rest ¼ cup water one tablespoon at a time until the dough starts to come together. Lightly knead with your hands to make a ball and then divide into two equal parts. Reshape into a ball and then flatten into a disc; wrap with plastic wrap and refrigerate for 30 minutes. Makes two 10-inch pie crusts.
Iowa Lard Biscuits
This is one of the recipes from the back of my collectible Iowana Decker Brand lard tin, which contained "open kettle rendered lard". It's a collectible recipe, too....back when people used lard in such quantities it was sold in 4- lb. tins.
Sift and measure 2 cups all purpose flour. Add 4 teaspoons baking powder, 3/4 teaspoon salt and resift. Add 1/4 cup lard and blend with 2 knives or pastry blender. Add 2/3 cup milk gradually. Turn onto floured board, knead lightly, only 1/2 minute, pat out to 3/4 inch thickness, cut and back in 425°F oven fro 12 to 15 minutes.
Sift and measure 2 cups all purpose flour. Add 4 teaspoons baking powder, 3/4 teaspoon salt and resift. Add 1/4 cup lard and blend with 2 knives or pastry blender. Add 2/3 cup milk gradually. Turn onto floured board, knead lightly, only 1/2 minute, pat out to 3/4 inch thickness, cut and back in 425°F oven fro 12 to 15 minutes.
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