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Tallow Pâte Brisée (Single Crust)

Makes 1 single 9-inch pie crust — double the recipe for a double crust or lattice.
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Course: baked goods, Dessert
Ingredients Method Notes

Ingredients
  

  • 1/4 cup ice-cold water (1/4-1/2) added gradually
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 cup COLD unsalted butter cubed
  • 1/4 cup COLD rendered tallow in small chunks

Method
 

  1. Mix flour and salt in a large bowl with pastry mixer tool or food processor.
  2. Add the cold butter and cold tallow. Cut in or pulse until the mixture looks like coarse crumbs with pea-sized pieces.
  3. Add ice water 1 tablespoon at a time until the dough just holds together when pinched.
  4. Gather dough into a disk, wrap, and chill 1 hour (or freeze 15–20 minutes).
  5. Roll out on a floured surface OR press into the pie plate using your fingers, about 1/8 thickness.
  6. 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)