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Lard-Butter-Vinegar Pastry Crust Recipe

User Rating 5 Star Rating (1 Review)

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Polish Apple Tart or Szarlotka

Polish Apple Tart or Szarlotka

© 2009 Barbara Rolek licensed to About.com, Inc.
This lard-butter-vinegar pastry recipe results in a very flaky crust. You'll need lard from rendered pork fat, not the type found in blocks at grocery stores. If your lard smells like meat, you're in business (yes, even for sweet pies)! The vinegar inhibits the development of gluten, keeping the crust tender and flaky. Refrigerate the dough often while rolling and before baking.

This crust is ideal for sweet and savory recipes like pot pies. Just leave out the sugar. Here's a larger photo of apple pie made with lard-butter-vinegar pastry crust.

Makes enough for 2 (9-inch) Lard-Butter-Vinegar Pastry Crusts

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 to 2 tablespoons sugar
  • 6 ounces cold butter, cut into pieces
  • 7 tablespoons pork lard
  • 1 tablespoon cider vinegar
  • 5 to 7 tablespoons ice water

Preparation:

  1. In a large bowl, mix flour, salt and sugar. Cut in butter and lard until pea-sized bits form.

  2. In a small bowl, mix vinegar and 5 tablespoons ice water. Add to flour mixture and toss with a fork. Add remaining 2 tablespoons ice water, if necessary. Mix until a handful of dough just sticks together when squeezed lightly (you should see chunks of unmixed butter in the dough).

  3. Divide dough into two equal halves, wrap in plastic and refrigerate for 2 hours.

  4. Remove one half from refrigerator and roll out between parchment paper. Before lifting the parchment paper, refrigerate until cold. Remove parchment and fit into pie or tart pan. Refrigerate.

  5. Remove second half from refrigerator and roll out as above and refrigerate. Remove pie pan from refrigerator and fill. Remove top crust from refrigerator and fit over filled bottom crust, sealing edges. Refrigerate for 20 minutes before baking.

  6. This crust bakes well at 400 degrees, but follow your recipe's directions.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Pie Crust made with Lard and Vinegar, Member Octogenarian

My dear Hungarian mother ALWAYS used lard to make her pie crusts, and they were always flaky and tender and delicious. Then when I got married a friend gave me her recipe for ""No Fail Pie Crust"", which used lard and vinegar. I have used it that way ever since. I make a huge batch, using 1# of lard and 5-6 cups of flour, salt, 2 Tbsp. of vinegar in a cup with 1 scrambled egg, and then water to fill the 1 cup line. It never fails and freezes beautifully for future use.

27 out of 28 people found this helpful.

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