Tallow Pâte Brisée (Single Crust)
Makes 1 single 9-inch pie crust — double the recipe for a double crust or lattice.
Ingredients
Method
- Mix flour and salt in a large bowl with pastry mixer tool or food processor.
- Add the cold butter and cold tallow. Cut in or pulse until the mixture looks like coarse crumbs with pea-sized pieces.
- Add ice water 1 tablespoon at a time until the dough just holds together when pinched.
- Gather dough into a disk, wrap, and chill 1 hour (or freeze 15–20 minutes).
- Roll out on a floured surface OR press into the pie plate using your fingers, about 1/8 thickness.
- Chill again 15 minutes before baking for best flake. Use as you would for a pie crust or similar baking needs.
Notes
Freezing Instructions:
– Freeze the dough disk up to 3 months; thaw overnight in the fridge.
– Freeze a shaped crust in the pie plate; freeze 1 hour uncovered, then wrap. Bake from frozen, adding 5 minutes to blind bake time. (Affiliate Link to Tallow Brand I use: https://goldenagefats.com/HOPEWELL)
– Freeze the dough disk up to 3 months; thaw overnight in the fridge.
– Freeze a shaped crust in the pie plate; freeze 1 hour uncovered, then wrap. Bake from frozen, adding 5 minutes to blind bake time. (Affiliate Link to Tallow Brand I use: https://goldenagefats.com/HOPEWELL)
