Knocking coffee time snacks out of the park? A how-to-guide.

posted on

December 6, 2023

Lard.

Lard.

Lard. 

Let me say that one more time from the rooftops LARD!!!! That is what makes pie pastry, donuts, and plenty other flaky, doughy, and deep-fried treats so absolutely scrumptious.

You'll find both the pie pastry recipe I use, as well as a simple doughnut recipe below. And you'll never want to buy premade pastry again (you might still buy doughnuts, because when they're steaming warm behind the counter and you're grocery shopping hungry, against your better judgement... we don't blame you for that)...

But those sitting around your dinner table or those over for a Sunday coffee, those people will thank you for that bit of extra time.

I generally double this recipe, which makes enough for two 9 inch deep dish pies OR enough pie crust for 4 shallower tin pie plates. I prefer the deep dish for savoury pies, but a sweet pie can go either way.

It is easier to do this with a food processor, and a kitchen scale is ESSENTIAL. 

245 grams lard (you can add butter or coconut oil if you don't want to use pure lard)

425 grams flour

125 ml ice cold water

2 tbsp sugar (optional)

1/2 tsp salt

  1. add flour and lard to food processor
  2. pulse a few times until you have a mealy texture - don't overmix for flakiest results
  3. with a few more pulses add 100ml of the icy cold water
  4. dump dough onto a counter and add remaining water until dough just sticks together. split into balls for top and bottom crusts (two for top and bottom large crusts - four if you are making smaller pies)
  5. refrigerate at least one hour, remove from fridge and roll out on a floured counter
  6. make yo pie! I like this one (but with only 1/4 or 1/2 cup of sugar). My most common savoury pie is made with chicken soup and leftover gravy and mashed potatoes, with a bit of added flour to thicken it up! Delish.

In case you were wondering LARD is available in the shop.

Than you for reading :)

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