Thread: Pie Crust
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Wayne Boatwright
 
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Default Pie Crust

Eric Jorgensen > wrote in
:

> On Wed, 15 Oct 2003 05:43:24 GMT
> Wayne Boatwright > wrote:
>
>> Eric Jorgensen > wrote in
>> :
>>
>> > On Wed, 15 Oct 2003 05:04:32 GMT
>> > Wayne Boatwright > wrote:
>> >
>> >> "Vox Humana" > wrote in
>> >> :
>> >>
>> >> >
>> >> > > wrote in message
>> >> > ...
>> >> >> My family has loved my pie crust for years. I use a 50/50 mix
>> >of> >> cake and AP flour.....and I use only LARD. I just don't tell
>> >> >them! > The secret is Frozen cut lard pieces going into the food
>> >> >processor,> and Ice Water. I divide into 2, wrap in plastic wrap
>> >> >and> refrigerate for at least a full hour before working.
>> >> >> If making a fruit pie, like apple, cherry, etc; before
>> >putting> >> the
>> >> >> fruit into the crust, lay down a thin layer or peach or apricot
>> >> >> preserves. This will keep the fruit juice from going down into
>> >> >your> crust, making it soggy, before it bakes.
>> >> >>
>> >> >
>> >> > I tired lard and it did go well. The only lard I could find was
>> >> > some in a box like butter comes in. Maybe if the lard was frozen
>> >it> > would have worked better, but the stuff was at room temperature
>> >and> > melted virtually upon touching it. I know that I had elderly
>> >family> > members who make lard crusts and I doubt that they froze
>> >the lard> > first. Did I buy the wrong type of lard or were the
>> >problems due to> > my technique?
>> >> > I make a pretty good crust with butter.
>> >>
>> >> You're correct that our elders would not have frozen the lard.
>> >> However, they were probably using a somewhat different type of lard
>> >> called "leaf lard". It has a much firmer texture and, aside from
>> >> that, simply make a better crust. Unfortunately, leaf lard is
>> >rather> difficult to find. You might check with you butcher and ask
>> >if they> can get it for you.
>> >
>> >
>> > What about Manteca?
>> >
>> >

>>
>> I'm unfamiliar with Manteca. What is it?

>
> Manteca is 'stabalized' lard. In summary, it's hydrogenated so

it's
> more solid at room temperature, and somehow treated so that it doesn't
> require refrigeration either. It's common in mexican food. Or at least
> it used to be. I know a lot of people who argue that flour tortillas
> just aren't the same without it.
>
> - Eric
>


Is it truly "lard", as in animal fat, or is it a vegetable product?

Wayne