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.

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.

Wiltshire is a major English pig-producing area. Lardy cake is famous in the region and showcases lard in an unexpected way. Equal amounts of lard, raisins or mixed fruit, and sugar are folded between layers of dough, similar to puff pastry. 

Don’t be squeamish about the amount of lard. It may seem like a lot, but when the cake comes together and is baked, the filling is partially absorbed into the dough, and what oozes out is filled with flavor.

You can use your favorite dough, but it must be elastic and pliable. I experimented with spelt, but it does not have enough gluten for this recipe. Traditionally, this cake is not made with cinnamon, but it reminded me of sticky buns, so I added some. Delicious!

Mix the flour, salt, sugar and yeast in a bowl and rub in the lard with clean hands or use a fork. Make a well in the middle of the flour and pour in the water, stirring to make pliable dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in an oiled bowl and cover with plastic wrap and then a towel, set in a warm place to rise for about 1 hour or until doubled in size.

Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick, about 12x18 inches. Dot the surface with 1/3 of the lard, raisin and/or dried fruit and sugar mixture. Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn. Repeat twice with the remaining lard, fruit and sugar. The goal is to create many layers.

Lightly butter a 9 x 13 inch baking dish, lightly shape the dough into an oval and place it in the pan. Cover with plastic wrap and a towel and leave to rise until doubled in size (about 30 minutes). Score the top of the dough in a crisscross pattern and in an oven preheated to 400°F for about 30 minutes or until well risen and golden brown.

Leave to cool in the baking pan for about 10 minutes, which will allow the cake to soak up some of the sugar/lard mixture that will have run out. Eat when cool, or if you can’t wait, slightly cool.

 Contributed by Alexander Cowan, adapted from recipe by James Villas (Leite's Culinaria)

1/2 pound sliced lean applewood-smoked bacon (any good quality bacon)
2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
Cayenne pepper to taste
1/3 cup chilled lard
1/2 pound extra-sharp cheddar cheese, grated
1 cup milk

Method
1. In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble finely.

2. Preheat the oven to 425°F (218°C). Lightly grease a large baking sheet and set aside.

3. In a large bowl, whisk together the flour, baking powder, salt, and cayenne. Add the lard and cut it into the flour with a pastry cutter till the mixture is mealy. Add the bacon, cheese, and milk and stir just till the dry ingredients are well moistened.

4. Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more. Pat out the dough about 1/2 inch thick and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds. Arrange the rounds on the prepared baking sheet about 1/2 inch apart and bake in the upper third of the oven till golden, 12 to 15 minutes.

5. Let cool, and then store in an airtight container for up to 2 weeks. Makes about 18 biscuits.

This recipe was submitted by Susan Yoder.

Use Mother Linda's Piecrust (chilled). Roll out a 4" x 8" x 1/4" rectangle of pie dough. (the wider the rectangle, the larger the finished cookie diameter.) Return the rest of the dough to the refrigerator. Shake cinnamon sugar mix, (pinch of cardamom - opt) on the piecrust rectangle. Sprinkle or spritz with ice water. Roll up rectangle from one of the long sides. Seal edge with a drop of water. Slice roll into 1/2" slices with a sharp knife. If dough becomes too warm / sticky to work with, refrigerate for 5-7 minutes. Place piecrust pinwheels on an ungreased cookie sheet. Extravagance alert - I use parchment paper so I can let the cookies cool on the paper and pop another batch into the oven when the cookie sheet is cool. Bake at 375 F for 10-12 minutes or until just set. Allow to cool before popping cookies into eager and waiting mouth.