A good old fashioned method of pastry making using lard plus another fat, absolutely superb ❤😂😂 my mother, always, always made her pastry this way, me too. Yummy and totally reliable. Good to watch your video, keep ' em coming.
Many years ago I tried to use lard in a pie crust and I could taste meat in it and I never used it again. Is it different now because this was 35 years ago or more
A dear friend of mine gifted me with a canning jar of apple pie filling and this looks like the best crust in the world for it! I can't wait to see how the pie turns out!
Thank you so much for sharing with us all . I feel the that the essential ingredient of ‘love’ goes into your cooking too . With respect and blessings from me to you all ..
Thanks for the info. I'm giving this a first go today. I render and freeze my own lard at home by going to the local butcher and buying pork kidney fat trimmings. This avoids the commercial lard that is hydrolyzed to make it shelf stable. Local butchers in my area are not rendering lard anymore.
My mom used lard in her pie crust and she used water and a little bit of buttermilk. She mixed it up and then rolled it out for a pie . No cold ice water in her's and it could not be beat.
Thank you for sharing your baking tips with me and I hope you don’t mind if I share some of my video production skills with you 1. Delete your background music keep it for your intro only. It’s much too loud they call it background for a reason and if you had professional video editing software you would see that your voice level and the level of the background music are almost the same which makes it a little bit difficult to hear what you were saying 2. Should you feel the need to absolutely have background music please find music that is at least as long as your video the repetitive music over and over and over again is extremely annoying to a lot of people they just don’t tell you 3. If you use those clear vinyl gloves they will help prevent the heat of your hands touching the dough. 👍🏻🙂
I am sorry about the music. When we received your message we made the changes in editing to change the music in the rest of our videos. Thank you for taking the time to let us know. We appreciate your support.
use your hands at home if you wish.Doing a RUclips video I think you should do most of the mixing in a processor or mixer. Why do you have a person to open the fridge? Mixing by hand! remove your rings and wash and dry your hands to lend some degree of professionalism.
Regular lard leaves an off putting taste. The ONLY lard to use is leaf lard which is hard to get as it comes from only near the kidneys and has No off taste. You can order it on line. Use crud o and or butter.
A good old fashioned method of pastry making using lard plus another fat, absolutely superb ❤😂😂 my mother, always, always made her pastry this way, me too. Yummy and totally reliable. Good to watch your video, keep ' em coming.
Lard is the healthy choice, actually! We have been lied to about natural fats! ❤️💯❤️💯❤️
^^^ this!!
Yes by large food manufactures
Many years ago I tried to use lard in a pie crust and I could taste meat in it and I never used it again. Is it different now because this was 35 years ago or more
@@Robin7-26 then you didn't use properly rendered lard, my dear!
@@RottenInDenmarkOrginal I will try it again. I tried to get the leaf lard but it comes from Canada and it wouldn’t get here in time for Thanksgiving
A dear friend of mine gifted me with a canning jar of apple pie filling and this looks like the best crust in the world for it! I can't wait to see how the pie turns out!
Sounds great! let me know
I want to thank you for the recipe, first time trying to make a pie crust, came out great.
Save the money make you own
Thank you so much for taking the time to leave such a nice comment. We greatly appreciate you and your kindness.
Thank you so much for sharing with us all . I feel the that the essential ingredient of ‘love’ goes into your cooking too . With respect and blessings from me to you all ..
So true!, thank you for watching our videos and your support.
Will try tomorrow. Thank you sooooo much for. Making it simple.😊
Can’t wait to make this recipe! Thank you!
You are so welcome!, let me know how you like it
Lard is the only fat I have ever used in
All my 50 years making pie crust. Loved the video
Thank you for your comment. Lard is our favorite for taste. It really makes a perfect dough.
Great explanation, very informative
Glad it was helpful!
This is genius! Thank you,
Glad you like it!
Thanks for the info. I'm giving this a first go today. I render and freeze my own lard at home by going to the local butcher and buying pork kidney fat trimmings. This avoids the commercial lard that is hydrolyzed to make it shelf stable. Local butchers in my area are not rendering lard anymore.
so true about rendering your own fat. Once when I was cooking on a ship we butcher sides of beef and rendered the fat, it made the perfect pie dough.
Hey I Love your Video
thank you
My mom used lard in her pie crust and she used water and a little bit of buttermilk. She mixed it up and then rolled it out for a pie . No cold ice water in her's and it could not be beat.
We also love using lard in our pie dough. It makes a wonderful pie and also great when making biscuits too.
Cristina shortening is good too
I agree, thank you for your comment.
Thank you for sharing your baking tips with me and I hope you don’t mind if I share some of my video production skills with you
1. Delete your background music keep it for your intro only. It’s much too loud they call it background for a reason and if you had professional video editing software you would see that your voice level and the level of the background music are almost the same which makes it a little bit difficult to hear what you were saying
2. Should you feel the need to absolutely have background music please find music that is at least as long as your video the repetitive music over and over and over again is extremely annoying to a lot of people they just don’t tell you
3. If you use those clear vinyl gloves they will help prevent the heat of your hands touching the dough. 👍🏻🙂
Yes, I have used lard.
I've made pie crusts with Lard for decades. Adding half vodka and half water to the mix creates more flaky layers.
Yes this is true, also use vinegar a tablespoon or two as well. Thank you for viewing, Chef Don
No egg in the dough mixture?
no egg in dough, plenty of fat from the lard, flaky crust thank you for your comment. Chef Don
Music is annoying!
I am sorry about the music. When we received your message we made the changes in editing to change the music in the rest of our videos. Thank you for taking the time to let us know. We appreciate your support.
Have you ever put vinegar and an egg yolk in your dough?
Lard is all I use because it is natural fat.
We love using Lard for pie crusts, it's our favorite and it's much tastier than butter.
Why don’t you show us how it rolls out?
That video is in another video recipe. This one is just on how to make it.
use your hands at home if you wish.Doing a RUclips video I think you should do most of the mixing in a processor or mixer. Why do you have a person to open the fridge? Mixing by hand! remove your rings and wash and dry your hands to lend some degree of professionalism.
Regular lard leaves an off putting taste. The ONLY lard to use is leaf lard which is hard to get as it comes from only near the kidneys and has No off taste. You can order it on line. Use crud o and or butter.
thanks for the info