Best Flaky Tallow Pie Crust
The best flaky tallow pie crust and the only one you'll need. It's full of flavor and works perfectly for any pie.
Servings 2
Equipment
- Bench scraper
Ingredients
- 2/3 cup beef tallow
- 1 stick cold butter
- 2½ cups all purpose flour spooned & leveled
- ½ cup ice cold water
- 1 tsp apple cider vinegar
- 1½ tsp fine salt
Instructions
- Add the flour and salt to a large mixing bowl.
- Spread the tallow onto a sheet of parchment or plastic wrap in an even layer. Cover and freeze for 10 minutes. Once firm, use a knife to cube both the butter and tallow. Add it to the flour.
- Useyour fingers to incorporate the butter & tallow into flour, continue until the dough looks shaggy. Stream in the water and apple cider vinegar. Toss together until the water is absorbed.
- Dump the dough onto a clean surface gently knead the dough just enough to form into a ball. Cut it in half using a bench scraper and stack one on top of the other, press down and form into a ball again. This is called lamination. Repeat this process 2-3 more times. Gently pressing down and cutting in half.
- Divide into 2 equal sized discs and wrap in plastic. Refrigerate for up to 2 days. When ready to use, remove from the fridge and follow whatever recipe you're making. Enjoy the flakiest pie crust ever!