Pie Crust Pastry Recipe

[AiWarning]

im going to do this :)

but just one question... do you think i can use butter instead of lard?

[yoyomax12]

@AiWarning If you don't want to use lard, use vegetable shortening. Never tried it with butter, if you do use unsalted butter.

[ilovepatience3]

could i use shortening because it bothers me that im eating a pie made of pig fat

[yoyomax12]

@ilovepatience3 This is the recipe I use, if you don't like the idea of using lard I suggest you do an online search for another recipe that uses shortening.

[lafanny72]

thank you Tammy, I love all your videos!!...Happy New Year!!

[yoyomax12]

@lafanny72 Thanks much!

[chavitavb]

What's the difference between shortening and lard?

[yoyomax12]

@chavitavb Shortening is made from vegetable fats and lard is made from animal fat

[mysteryglo]

I think the vinegar is the secret ingredient! I only made pie crust a couple of times - once it was great and the second time was a disaster! I ended up cooking the pie without the top crust that second time! LOL It is just too easy to buy now.. Not the ones already in the baking pan but the others that come in a box! :D I'm lazy I guess! LOL

[yoyomax12]

You know Judy, I've never tried a bought crust before.

The good thing about this recipe is that it truly does work out every time. I find that the vegetable shortening crusts are hit and miss with me.

[silverscreamgrl]

I have never made a pie crust, I don't think.Well, maybe one time when I was a teenager, mother was so ill with the flu, she couldn't get out of the bed and I had to do Thanksgiving. Everything came out good except the yams, not enough juice, so it was dry. But I don't remember doing a pie. Hmm If I can find lard, I want to try this!!

[yoyomax12]

Lard is part of our cultural heritage here, lol!

Catching up on comments tonight. I will finish!!

[1DRock37167]

Nothing bad ever came from starting with one pound of lard:-)

[yoyomax12]

lol! I think you are right.

[Supportahol]

I wanted to see it baking!!!!! Yum yum yum hun! Can you use butter instead of lard? Would i get away with that?

[yoyomax12]

I've never tried it with butter, if you do, omit the salt if you use salted butter. Now I'm curious,I wonder how that would taste.

[yoyomax2]

When I make apple pies, I throw in a bit of brown sugar when I mix the dough.

Je t'aime!

[yoyomax12]

je t'aim plus!!  aim maxim!

[popparoc46]

Thanks, Tammy!!!! I have never bought lard in my whole entire life. I guess I should try this though. Is the dough good for quiche or pot pie? And, at the end you say you cut the ball it half - so the whole ball will make two complete pies? And it can be frozen? Do you have to be gentle with the dough when you knead? Is it like making bread? Is the dough tender and flaky? - more to come -

[popparoc46]

I guess so, if you say you don't like to use anything else other than lard. Is it just ordinary lard - that white stuff you get is a brick box? Is it hard to roll? Do you roll on the counter or on parchment paper? Do I have to stab the dough when it is rolled if I blind bake? How hot is the oven? How long? what if I want to make a little tart with no lid? How long in the oven? Oh, Tammy, you need to make a follow up. - roc

[yoyomax12]

The dough is very flaky if you get the right amount of kneading in. It is just ordinary lard, the white brick in a box! lol.

I usually roll my dough on a pastry sheet made for dough, but if you put lots of flour on the counter, it will be fine.

If you bake just a pastry crust alone, you need to prick it and it will help it stop shrinking too much.

I made a butter tart video a while back, it is in my baking playlist.

[yoyomax12]

So far behind in comments, it's not even funny.

The dough is good for whatever you want to make, quiche, tarts, etc...

The whole ball will make two HUGE pies. More likely you could probably get away with making three smaller pies easily.

I always freeze the dough and it freezes just fine. I like to have a frozen ball or two in the freezer. It is not like making bread. you only want to knead it enough so that you can no longer see the lard lumps in it.

[popparoc46]

Tammy, I am going to try this in the new year. I'll let you know how I do!

[kismet0717]

Excellent! Thx Tammy!

HugZ sugar!

[yoyomax12]

Hi JoJo! Thanks.

[rach85256]

does this work for any kind of pie? dessert or say like a pot pie?

[yoyomax12]

This dough would work for any recipe that calls for a pastry crust.

[PalmOliveSoap]

SPRINKLES

[yoyomax12]

Hi Jon!

[mistyneal28]

Godd Recipe....ty xoxo Misty aka Mista

[yoyomax12]

Thanks Misty

[GramsandPapi]

Never used vinegar before. I'll have to give this a try!! Blessings, Ang

[yoyomax12]

I've never not used vinegar before, I'm not sure what it does, lol.

[thizizliz]

Wow - that's way different than mine. Egg and vinegar took me be surprise. Does the vinegar cook out? I'm interested but the only time I've ever had a lard crust it tasted of beef. Perhaps it was the type of lard she bought? I've always used shortening or butter or a mix of the two. It's fun to learn new ways of doing things. I love YT for the opportunities it provides!

[yoyomax12]

I don't know if the vinegar cooks out, but you certainly don't taste it at all.

The lard here tastes nothing like beef, it taste like nothing at all actually. I like the idea of the butter shortening mix, I may have to try that one. I do learn many interesting things here on YT!

[thizizliz]

I'll bet it depends on how the lard is processed or something. I do like the mix of butter and shortening; texture and flavor. I saw in an earlier comment that you add a bit of sugar for sweet pies. We do that too - or at least cinnamon. For meat pies we add garlic or something that goes with the filling. And yes - we learn so many good things from one another here. It's terrific.

[wildheart5]

Thank you for this. I will have to try it!!

[yoyomax12]

You are welcome Barb.

[nazr14]

Cette croute de tarte est difficile faire, mais il regarde délicieux!

[yoyomax12]

Merci Dan,

Une pettite correction (avec amour pour mon petit Francophone Americain)

"mais elle semble delicieuse"

"mais elle apparait delicieuse"

Regarde does not translate to "look" in the sense of "seems or appears". Regarde is used when you mean you are literally looking with your eyes. Je regarde la tarte, elle est delicieuse.

[saphyreXice]

Nice :)

[yoyomax12]

Thanks Meg.