Wow! that pie crust forms up so smooth and perfect! You're right, I guess there are really a ton of things you can use the leftover lard for, that one shouldn't feel intimidated. Thanks so much for this Carlee!
Used this several times this year. It's a fabulous recipe. Used to make homemade crusts years ago, but got tired of the mess. Love the idea of chilling the dough flattened in cling wrap and again in the pan. Rolling the dough sandwiched in cling wrap has made a huge difference in cleanup. Super easy to make a homemade pie now. Good Bye Pillsbury!
It is actually pretty easy to do, but I always find it a bit intimidating too. I'm trying my best to make my own more often so I get more comfortable with it. It's just so easy to open up a package from the store! 🤣
Great video. Thank you. My relatives are gone and I didn't learn her ways. Just bought 6 pie dishes, now I'm gonna get a pastry cutter, rolling pin and pie size cutting board 😁
I am here to experience the uniqueness of your presentation…..and must admit, it is fantastic……I deeply believe in our heart that all of us need appreciation while creating something with our hard work…..so, dear friend…..I am always beside you to appreciate your creations.....always think positive and keep going on.....lots of love, support and good wishes from my end.....stay connected.....stay safe....
@@CookingWithCarlee you're so welcome I'm from Africa Uganda have you ever visited in Africa? I love watch your videos where do you come from? You're so welcome
Lard is so much better that shortening, and despite what the media says, it is better for you also. Since vegetables don’t actually produce oil. I will always keep lard in the house!
Perfect! Thank you! I wish to make a Quiche tonight, and this is exactly the type of crust i had in mind! Later on, when the wild blackberries are ripe, i will use it for them as well...at least, the blackberries left after i harvest for wine ;)
Question if you are still available, I made the dough recipe per your instructions but as I was rolling the dough, it just started cracking. Should I have used more lard?
Or just a tiny bit more water. Another suggestion would be a couple of gentle kneads before you put it in the refrigerator to chill. If it holds together and you knead it a couple of times, it should be fine when you roll it out. If it cracks a bit, you may want to add just a couple drops more water or a tiny bit of lard.
Once you use lard you will never use anything else for pie crust. Exactly how my mother made pie crust. The word Crisco was never used in my home….ever! And she would use two knives to cut the lard into small pebbles with the flour . The add the ice water to move the dough into a ball.
I've made this crust a couple of times and love it. Can I make them, roll them out and put in pie tin and freeze? So make the crust ahead of time and freeze for later use?
A special and really great video, because you are a special and beautiful channel, and your content is always purposeful and elegant. I hope we will always be in touch.
My Grandma Swedish Augusta ole Recipe 1 cold Sick Butter,1 equal cold stick lard 2 cups flour white and 1/4 tsp baking powder and 4TBS whole mix to suit a to tacky dough is preferred. Use food processor if Possible!
We love bacon fat for all sorts of things. I haven't used it for pie crust, but it would work. It would definitely give it a savory flavor so you'd want to factor that in when choosing a filling. It would be lovely with a lot of sweet fillings or perfect for a quiche or pot pie.
I usually use all purpose, otherwise there is such a thing as pasty flour. You could use the bread flour, but it has a higher gluten content and you want to keep the gluten from developing to get a flaky crust.
Assalamu Alaikum, I like your video very much, I watch all your videos, I like your editing a lot. I still like it👍👍, thank you so much for sharing such a beautiful video. please please come on......
What about adding vodka will make it more flakey? Is it the alcohol? And if so, can you swap out the vodka for coconut extract to make a coconut flavored crust?
You can use vodka to make a flaky crust. I haven't tried it in this recipe though, because it is so tender as it is. Coconut extract is a fun idea! I'd love to try that.
@@CookingWithCarlee, I hope you do try it and let us know how it works out. I'm curious to see if it's as good as it sounds. A toasty, coconut crust for the coconut cream pies. Or a lime flavored crust for key lime pie. What about a subtle, orange flavored double crust with a chilled ambrosia filling?
When I make beef tallow, it’s always incredibly hard and temperature so it’s not making a crust. What am I doing wrong why is it so hard? What you’re using looks more like shortening consistency. I cannot get my beef to have that consistency. Anybody have any ideas?
I don't have a lot of experience with beef tallow, but I do have a couple of thoughts. It might depend on the fat you are using. Leaf lard, for instance, comes from around the pig's kidneys and loin. It is softer and milder in flavor than lard made from other fat from the pig. The same is likely true when using beef. I would think you can still use the harder tallow to make crust. You could use a food processor to make cutting it in easier. Or, cut the tallow into small chunks before trying to cut it into the flour. Between cutting it in and the heat from your hands when you bring it together, I would think you could get it into a dough. Then just chill it for a while before you bake it.
I doubled the recipe for a 2-crust apple pie. Everyone loved it, and I’ll always use this recipe for my crusts. ❤
YAY! Apple pie is our favorite!
Ain’t nothing like Grandma’s recipes, beautiful pie crust my Friend!!!
We love those classics from grandma. Thank you so much!
My favorite pie crust ever. Loved that you educated everyone about the fine points of using lard
It is a good one for sure!
Wow! that pie crust forms up so smooth and perfect! You're right, I guess there are really a ton of things you can use the leftover lard for, that one shouldn't feel intimidated. Thanks so much for this Carlee!
I was worried I would never use the extra lard, but it's not a problem at all. It's great for frying eggs in too.
How awesome that you have your great grandmother’s recipe! Maple pumpkin sounds like an excellent combination. 👌😋🥰
The crust is so tender this way and the maple pumpkin pie is amazing!! Thank you.
Used this several times this year. It's a fabulous recipe. Used to make homemade crusts years ago, but got tired of the mess. Love the idea of chilling the dough flattened in cling wrap and again in the pan. Rolling the dough sandwiched in cling wrap has made a huge difference in cleanup. Super easy to make a homemade pie now. Good Bye Pillsbury!
I am so glad you like it! I am going to have to try rolling the dough between two layers of plastic wrap.
Seems like a very special pie for sure. Never used lard before. Must try it at some point, thanks Carlee!
It makes such a tender pie crust!
My grandma make that ! I think I may have her recipe around somewhere !
Thanks for taking me down memory lane
My mom loved her grandma's pies and this is how she made her crusts. It really makes such a tender crust.
Thank you for sharing your great grandma’s recipe! I have never tried making lard pie crust. I don’t believe I’ve even eaten it. It looks delicious!
It is super tender and delicious. Thank you!
This is woderfully done thanks for sharing
Beautiful pie!!
2:42 I doubled the recipe for a 2-crust apple pie. Everyone loved it, and I’ll always use this recipe for my crusts.
I am so glad you liked it!
I am not so good with pastry but the way you did this I will have to give it a go I have some Lardto use up thanks for sharing have a good week
It is actually pretty easy to do, but I always find it a bit intimidating too. I'm trying my best to make my own more often so I get more comfortable with it. It's just so easy to open up a package from the store! 🤣
Great video. Thank you. My relatives are gone and I didn't learn her ways. Just bought 6 pie dishes, now I'm gonna get a pastry cutter, rolling pin and pie size cutting board 😁
It sounds like you are going to be busy! I hope this brings back tasty memories for you.
Hello chef, im here again. Wow, Pie Crust. Yummy love your recipe, so easy to cook, thank you for sharing. God bless
Thanks so much
Delicious pie 🥧, new friend watching here in Honolulu Hawaii 🇺🇸 Happy baking 👍🛎
Thank you!
Rendered lard for the 1st time this year. Its finally ready to make crust with
Yay! You made yourself a treasure!
@CookingWithCarlee I have another giant bag to render too. I didnt have enough room to do both bags in one day
Looks so yummy👍Nice sharing👍👍Stay connected🔔🔔
Hello, I'm a new friend. I like watching your videos, Thanks for sharing your good videos🌹👍👍
💚I have to keep working on mine Yummy love your recipe so easy to cook thank you for sharing👍
Excellent video. I was able to follow easily. Can't wait to try this recipe.
Hope you enjoy
Great work here with the pie, it looks so yummy to have! Stay safe~
Thank you! You too!
I am here to experience the uniqueness of your presentation…..and must admit, it is fantastic……I deeply believe in our heart that all of us need appreciation while creating something with our hard work…..so, dear friend…..I am always beside you to appreciate your creations.....always think positive and keep going on.....lots of love, support and good wishes from my end.....stay connected.....stay safe....
I need to make this!
It's pie season afterall!
Thank you for sharing, your video is very good, I love it. Nice to meet you. Wish you happiness and success in life.🍒..💛
I always use half lard and butter for flavour!
That's a great idea!
Love the lard dispenser can that be purchased online.
Good recipe
Thank you so much for sharing
Thanks for watching!
@@CookingWithCarlee you're so welcome I'm from Africa Uganda have you ever visited in Africa? I love watch your videos where do you come from? You're so welcome
Lard is so much better that shortening, and despite what the media says, it is better for you also. Since vegetables don’t actually produce oil. I will always keep lard in the house!
and it makes for a super tender pie crust, so it's a win-win!
You did a really nice job.I have to keep working on mine😊
Thank you so much! I need to keep working on mine too, but they taste great even when they don't look the best.
Perfect! Thank you! I wish to make a Quiche tonight, and this is exactly the type of crust i had in mind! Later on, when the wild blackberries are ripe, i will use it for them as well...at least, the blackberries left after i harvest for wine ;)
YAY! This will make such a tasty quiche. And blackberry wine sounds amazing too!
My nan used to do this ❤
Those nans really know how to cook ❤️
👍🏻let's go!!!
I would love to have the maple pumpkin pie recipe ❤
Sure thing! cookingwithcarlee.com/maple-pumpkin-pie/
Thank you so much .
You're most welcome
Carlee I am not much good at making pie crust so thank you. Good idea keeping lard in freezer.
Great tutorial Carlee you are a good teacher
I am trying to make myself get better at it. It really is easy, it just never turns out as pretty as I want it to!
Thank you so much.
Question if you are still available, I made the dough recipe per your instructions but as I was rolling the dough, it just started cracking. Should I have used more lard?
Or just a tiny bit more water. Another suggestion would be a couple of gentle kneads before you put it in the refrigerator to chill. If it holds together and you knead it a couple of times, it should be fine when you roll it out. If it cracks a bit, you may want to add just a couple drops more water or a tiny bit of lard.
@@CookingWithCarlee Thank you for the tips, I will try that next time.
Once you use lard you will never use anything else for pie crust. Exactly how my mother made pie crust. The word Crisco was never used in my home….ever! And she would use two knives to cut the lard into small pebbles with the flour . The add the ice water to move the dough into a ball.
I love that so much!
Thank you
You're welcome
I've made this crust a couple of times and love it. Can I make them, roll them out and put in pie tin and freeze? So make the crust ahead of time and freeze for later use?
Yes you can! I need to start doing that.
spending the day here
Thank you!
I actually found a really similar recipe to this on the back of a lard container have been using it for awhile now.
It's a keeper, that's for sure!
Only the finest pie crusts are made with lard. ❤️
For sure!
A special and really great video, because you are a special and beautiful channel, and your content is always purposeful and elegant. I hope we will always be in touch.
👍👍👍👍👍👍LOVE IT.NICCCCE
Thanks 🤗
1 1/2 cups of flour
Half a cup of lard
A pinch of salt
Three tablespoons of water
❤❤❤❤
Wow...Amazing
New friend here...Stay Connect
My Grandma Swedish Augusta ole Recipe 1 cold Sick Butter,1 equal cold stick lard 2 cups flour white and 1/4 tsp baking powder and 4TBS whole mix to suit a to tacky dough is preferred. Use food processor if Possible!
I love recipes from grandmas! I'll bet this is tasty
Bacon fat works to replace the lard (just started collecting that)?
We love bacon fat for all sorts of things. I haven't used it for pie crust, but it would work. It would definitely give it a savory flavor so you'd want to factor that in when choosing a filling. It would be lovely with a lot of sweet fillings or perfect for a quiche or pot pie.
can I double the amount of the ingredients if I want a top crust?
Yep!
What kind of flour?? Can I use bread flour or does it have to be general purpose flour??
I usually use all purpose, otherwise there is such a thing as pasty flour. You could use the bread flour, but it has a higher gluten content and you want to keep the gluten from developing to get a flaky crust.
My great grandmother was known to make 20-30 pies a week ❤❤❤❤❤❤
Oh wow!
@@CookingWithCarlee my great grandfather had to have pie 3x a day
❤️❤️❤️❤️❤️❤️❤️
🙂
BEST CRUST EVER
:0
I couldn't agree more!
14 super video 👍🙌☕
Nice💓💝💞👍🤝
my doe does not roll out as nicely as yours, it breaks out cracks, do I need more water?
Probably. Just a little bit will make a big difference, so add just a teaspoon or two at a time until it comes together to make a nice dough.
Nothing beats pure rendered hog lard. I grew up on that
It makes such yummy pie crusts and biscuits. I also have a few great cookie recipes that are made with lard. Yum!
I still use lard for my pie crust.
So do I, it's so good!
chill for at least an hour to be on the safe side
Assalamu Alaikum, I like your video very much, I watch all your videos, I like your editing a lot. I still like it👍👍, thank you so much for sharing such a beautiful video. please please come on......
What about adding vodka will make it more flakey? Is it the alcohol? And if so, can you swap out the vodka for coconut extract to make a coconut flavored crust?
You can use vodka to make a flaky crust. I haven't tried it in this recipe though, because it is so tender as it is. Coconut extract is a fun idea! I'd love to try that.
@@CookingWithCarlee, I hope you do try it and let us know how it works out.
I'm curious to see if it's as good as it sounds. A toasty, coconut crust for the coconut cream pies. Or a lime flavored crust for key lime pie.
What about a subtle, orange flavored double crust with a chilled ambrosia filling?
Can I use king Arthur’s gluten free flour
I haven't tried it with this recipe, but have used it in several other things very successfully. So, I would guess it would work well.
When I make beef tallow, it’s always incredibly hard and temperature so it’s not making a crust. What am I doing wrong why is it so hard?
What you’re using looks more like shortening consistency. I cannot get my beef to have that consistency. Anybody have any ideas?
I don't have a lot of experience with beef tallow, but I do have a couple of thoughts. It might depend on the fat you are using. Leaf lard, for instance, comes from around the pig's kidneys and loin. It is softer and milder in flavor than lard made from other fat from the pig. The same is likely true when using beef. I would think you can still use the harder tallow to make crust. You could use a food processor to make cutting it in easier. Or, cut the tallow into small chunks before trying to cut it into the flour. Between cutting it in and the heat from your hands when you bring it together, I would think you could get it into a dough. Then just chill it for a while before you bake it.
It ended up being not even crumbly but sandy, a wet sand consistency after baking. What have I done wrong?i
Hmmm. I've never had that happen. It's hard to say what could have happened, but I'm sorry it didn't work for you.
I'm wondering about using bacon lard?
I could see that being great for certain things... quiche, pot pie, pecan pie, maybe even chocolate pie!
I give that final crust a 6.5
I guess that's good enough to eat 😉
It seems like I used lard once a long time ago and I could taste meat in The crust. I’m a little cautious about trying this again.
It definitely depends on the quality of your lard. You can usually smell if it is going to have a meaty taste.
Don’t you knead it a little to form a ball?
Just a bit to bring it together, you don't want to work it too much.
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