{"id":2875,"date":"2014-11-18T18:59:58","date_gmt":"2014-11-18T18:59:58","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2875"},"modified":"2015-01-02T20:19:53","modified_gmt":"2015-01-02T20:19:53","slug":"pie-dough-made-with-leaf-lard-makes-the-most-flavourful-and-flaky-crust","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2875","title":{"rendered":"PIE DOUGH MADE WITH LEAF LARD – makes the most flavourful and flaky crust"},"content":{"rendered":"

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It was an old-fashioned family Sunday dinner.\u00a0 Roast leg of pork with lovely crackling and deep rich gravy.\u00a0 Fresh from the garden jewel ruby beets peeled and roasted with brilliant orange carrots. \u00a0 And for dessert pie with blueberry filling flavoured with just a whisper of cinnamon and lemon .<\/p>\n

We were eating our own farm-raised pork.\u00a0 The pie crust was made with leaf lard I rendered from our pig.\u00a0 We bowed our heads respectively and thanked our pig for\u00a0 what it had provided. Very few of us can raise our own meat.\u00a0 You can however shop farmer’s markets and support small independent butchers for organically raised meat.\u00a0 Your appreciation for food changes when it does not come plastic-wrapped from the super market.<\/p>\n

When I plan\u00a0 a dinner menu I almost always start at the end.\u00a0 The dessert!\u00a0 You always remember the last thing you eat.\u00a0 I have been on a pie making binge using leaf lard ( the Rolls Royce of lard) as part of the fat in my pastry. \u00a0 After experimenting using leaf lard in my many\u00a0 recipes this particular recipe wins the blue ribbon.\u00a0\u00a0 Ask your butcher for leaf lard.\u00a0 It weights about 2 to 2 1\/2 pounds\u00a0 and is the highest grade of lard.\u00a0 It is obtained from the fat deposit around the kidneys and inside the loin of a pig. It’s ideal for use in baked goods as it has little or no pork flavour.\u00a0 It is the well-kept secret of pastry chefs around the world.\u00a0 It is easy to render yourself.<\/p>\n

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PIE DOUGH MADE WITH LEAF LARD – the most flavourful and flaky crust ever!<\/div>\n
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Recipe Type<\/span>: pastry dough<\/span><\/div>\n
Cuisine: baking<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: