Leaf Lard Crust at Thomas Michie blog

Leaf Lard Crust. Lard produces flakier crusts than butter. And butter is flavorful and creates tender crusts. Trust us on this one. Leaf lard is the highest grade of lard rendered from visceral fat. This foolproof lard pie crust recipe uses a good quality lard (leaf lard). The stuff to use is called leaf lard. Make the light, flaky, and buttery pie crust with lard and butter. Leaf lard is creamy, mild, and smooth — just right for pastry dough. With just a few simple ingredients and a food processor you can whip up the best lard pie crust in less than 5 minutes! It's the rendered fat that surrounds the pig's kidneys, shaped like a leaf. For the most tender and flakiest pie crust imaginable, you need to use both lard and butter in your pie crust. Lard pie crust is the preferred homemade pie. There’s simply no good reason. While it's still pork fat, leaf lard has a very mild taste and is preferred over all other types for baking.

Rendered and cooled leaf lard Perfecting pie crust, part 1… Flickr
from www.flickr.com

Leaf lard is creamy, mild, and smooth — just right for pastry dough. While it's still pork fat, leaf lard has a very mild taste and is preferred over all other types for baking. Lard pie crust is the preferred homemade pie. For the most tender and flakiest pie crust imaginable, you need to use both lard and butter in your pie crust. With just a few simple ingredients and a food processor you can whip up the best lard pie crust in less than 5 minutes! The stuff to use is called leaf lard. And butter is flavorful and creates tender crusts. There’s simply no good reason. Leaf lard is the highest grade of lard rendered from visceral fat. Trust us on this one.

Rendered and cooled leaf lard Perfecting pie crust, part 1… Flickr

Leaf Lard Crust It's the rendered fat that surrounds the pig's kidneys, shaped like a leaf. Trust us on this one. It's the rendered fat that surrounds the pig's kidneys, shaped like a leaf. And butter is flavorful and creates tender crusts. There’s simply no good reason. Lard produces flakier crusts than butter. With just a few simple ingredients and a food processor you can whip up the best lard pie crust in less than 5 minutes! This foolproof lard pie crust recipe uses a good quality lard (leaf lard). The stuff to use is called leaf lard. For the most tender and flakiest pie crust imaginable, you need to use both lard and butter in your pie crust. Lard pie crust is the preferred homemade pie. Leaf lard is the highest grade of lard rendered from visceral fat. Leaf lard is creamy, mild, and smooth — just right for pastry dough. Make the light, flaky, and buttery pie crust with lard and butter. While it's still pork fat, leaf lard has a very mild taste and is preferred over all other types for baking.

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