Looking for a tip to have very crispy pie crust? We found the perfect and rather unusual ingredient: lard. Find out why this specialty from the north of France is ideal for making shortcrust pastry.
There are many tips for a perfect pie. Cook the base of the dough until cooked, avoid letting the fruits or vegetables release too much water…But did you know it was possible to make the crispier dough using lard, an ingredient that is now obsolete?
This white fat with a silky texture – known for the manufacture of rillettes – is in fact a powerful ally in bringing crunch to shortcrust pastry. Here’s everything you need to know about this long-forgotten ingredient.
What is lard?
Coming from pork, lard is a white fatty substance found in the manufacture of rillettes and other pâtés. Particularly used in the North and East of France, this product is ideal for frying: in fact, if the lard melts as soon as the temperature exceeds 30°C, its melting point is around 250°C , perfect for lively cooking. This is also why we use it to make fries in Belgium!
More economical than oil where the butter, lard has long been an essential everyday product in French homes but also abroad. It is used in particular in Spain or Italy in the making of certain pastries for example.
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How to use it in cooking?
If used to replace butter or oil in cooking, the lard can also be used to make… shortcrust pastry! Indeed, its consistency offers numerous possibilities for both savory and sweet preparations. Thanks to its elasticity, it allows you to make shortcrust pastry with very flaky crust.
The recipe for shortcrust pastry with lard
Want to reproduce this recipe at home? Here is the list of ingredients and preparation steps:
- 500 g of flour
- 120g butter
- 10 g of fine salt
- 120 g of lard
- 4 egg yolks
- 15 cl of water
For this recipe, put the flour in a fountain (or well). Arrange all the ingredients in the center then gradually incorporate the flour. Knead everything, then shape the dough with the palm of your hand. Leave to cool and it’s ready! For optimal use, we advise you prepare it the day before use.
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Passionate about cooking and travel, I write articles and create recipes for Marmiton. My specialty: Homemade lasagna My favorite dessert: My chocolate fondant…