The Flakiest Pie Crust Ever — My Secret Ingredient
I made a couple pies over the 4th of July weekend. While I hate to seem immodest, I have to tell you… I’m still blown away at how amazing the pie crust came out.
I’ve been making pie crust for decades and, thanks to Jeffrey Steingarten and Marion Cunningham, I have mastered a perfectly light, flaky pie crust.
But this crust was even better than my best pie crust. A hundred times better! My pie crust was elevated from perfect to divine, thanks to a new ingredient. New to me, anyway.
What’s my secret? Read on…
First, a little history. I’ve been using Marion Cunningham’s recipe (translated by Jeffrey Steingarten in his book The Man Who Ate Everything) for years. It calls for about 1/2 butter and 1/2 lard (10 oz butter and 8 oz lard, to be exact).
Lard vs. Leaf Lard
Lard is the fat from a pig, rendered into a creamy white butter-like substance. Most pastry chefs agree that the best kind of lard is leaf lard. It comes from the fat near the kidneys of the animal.
I have used leaf lard and I have used regular lard from pigs. Both are very good. I suppose it’s true that the leaf lard is superior. It’s not a huge difference, but I think it is marginally better.
I have also used leaf lard from cows (beef tallow, rendered from the fat near the cow’s kidneys). That was also good, but not noticeably better than the pig’s leaf lard.
The Very Best Kind of Leaf Lard
This weekend I experimented with a new ingredient. Something I had never used in my pie crust before. And it surpassed my wildest expectations. I try to be humble and don’t like to toot my own horn. However, as I was eating this pie crust, I couldn’t help but wax on about how unbelievably delicious it was, how delightfully flaky and airy — truly the most sublime pie crust I had ever eaten.
The secret to the lightest and flakiest pie crust you’ll ever eat: bison leaf lard. In other words, bison tallow from the fat near the kidneys.
Why Bison Tallow?
You’re probably thinking, how could bison tallow be that much better than lard? I don’t know why, but it was. It was exponentially better than all the other kinds of lard I’ve ever used.
Beef tallow is harder and firmer than pig’s lard. It becomes completely solid when left out on the counter, whereas lard stays soft. And bison tallow seems to be even harder than beef tallow. It’s has the consistency of candle wax.
It is precisely the waxiness of the bison tallow that is responsible for the airiness of the resulting pie crust. It’s the hard chunks of fat that create air pockets which produces the flakiness in a pie crust.
Health Benefits
Did I mention that bison tallow is incredibly good for you? Bison tallow grass-fed — in other words, it’s from animals on pasture, which makes it a good source of Vitamin K2 — the vitamin that helps promote bone density and prevent cavities and osteoporosis. (Source: Beef Tallow: a Good Source of Fat-Soluble Vitamins?)
Wait a minute… does this mean we can prevent cavities by eating pie? Why, yes! Yes, we can. And isn’t that a good thing to know?
How lucky is my daughter? She’ll grow up eating homemade pie with ice cream and real whipped cream — instead of being forced to eat raw carrot sticks and cooked spinach.
How To Make Pie Crust With Bison Tallow
The hardness of the tallow poses a bit of a challenge when you’re rolling out the pie dough. It’s easy to make holes in the dough so you have to be very careful. Otherwise the recipe is the same as my pie crust recipe posted here. Just use bison tallow instead of regular lard (make sure it’s “leaf lard” — the fat from around the kidneys).
I hope you can get your hands on some bison tallow and try this out. Oh, and I’ll be posting my recipe for rendering tallow and lard very soon. Check back!
If you haven’t made a pie lately, do it! Your family will thank you. If you’ve never made a pie from scratch, try it! It really is so much easier than people think. And it’s worth every bite.
All this talk of pie is making me hungry. I think I’ll warm some of the leftover pie for lunch (Yes, LUNCH! This is healthy pie!), along with a slice of cheddar, some vanilla ice cream and a cup of decaf coffee. Ah, ain’t life grand?
This post is a part of Real Food Wednesday. Go check out Real Food Wednesday at Kelly the Kitchen Kop and share your real food tips and recipes.
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06/07/2009 at 2:21 pm Permalink
Fascinating. After reading a while though, the question in my mind was not “How does one make pie with bison tallow?” but rather, “Where on earth does one get bison tallow?”
Thanks for enlightening us about an intriguing ingredient.
06/07/2009 at 2:58 pm Permalink
You know, it is great to have a recipe that you are famous for!
06/07/2009 at 3:10 pm Permalink
LOOKS SO GOOD! Is beef tallow as good for you as bison tallow? Also, about grass fed butter – I think you use Kerrygold – it isn’t organic, right? THANKS!
Kim
06/07/2009 at 4:13 pm Permalink
So the obvious question, where did you get the tallow?
Also, this weekend I am hopefully buying some beef liver at the farmer’s market for my “ultimate test.” I’m loving pastej (pate in Swedish) but haven’t tried eating liver since I was 10.
Soli’s last blog post..One other thing
06/07/2009 at 5:43 pm Permalink
Wow that’s fascinating! I use leaf lard regularly, rendering it at home, but it is always pig lard. We do have some buffalo suppliers at my local market and I may have to ask them if they ever have any lard to spare.
I also have yak locally, and it would be interesting to try that as well…I will certainly update you on any experiments!
Enjoy your pie and looking forward to reading more
- RFM
Real Food Mama’s last blog post..Local or Organic – a follow up.
06/07/2009 at 7:21 pm Permalink
Just signing on to leave a meaningless comment, so that I can get subscribed for future comments and hear all the latest happenings on such a fun post!
I’m wondering if we can order bison leaf lard from Ken & Kathy?
I’m stocking up on blueberries next weekend and will use your crust to make a divine blueberry pie!!
Kelly
Kelly the Kitchen Kop’s last blog post..“Foodless Foods”
06/07/2009 at 7:33 pm Permalink
Just the fact that Bison Tallow is better for you would have me hooked on it, but knowing it tastes better too is fantastic. Will have to try that recipe sometime. Thanks.
dental’s last blog post..Teeth Whitening with Go Smile:Go Smile or Dentist Whitening?
06/07/2009 at 8:31 pm Permalink
I’m not much when it comes to baking, but that may change if I keep hanging around here. WOW!
Ren’s last blog post..Thai Green Curry Halibut
06/07/2009 at 10:39 pm Permalink
I have to admit, that crust does look damn good and flakey! I’ve never cooked with lard before, but now I wondering if the grass-fed bison dealer at my local farmer’s market has bison tallow…
The Wind Attack’s last blog post..Tempeh Chimichurri
07/07/2009 at 2:13 am Permalink
I got the bison tallow from Lindner Bison.
They don’t have an online shopping cart or anything but if you can call their 800 # and order. If you are in the LA area, they sell their bison at many of our farmer’s markets. If not, call them and they’ll ship it to you. Tell them Cheeseslave sent you!
Lindner Bison
Kathy and Ken Lindner
Toll free: (866) 247-8753.
E-mail: klindner@lindnerbison.com or klindner@bisurkey.com
Website: http://www.lindnerbison.com
07/07/2009 at 2:17 am Permalink
Real Food Mama – Please keep me updated on the yak tallow — I’m curious! Where are you that you get yak locally?
07/07/2009 at 6:33 am Permalink
What a fantastic post! I am definitely going to make the effort to get bison leaf lard! Cheeseslave your blog is awesome!
Kimberly
Kimberly Hartke’s last blog post..Joel Salatin–Our Farmer, Everybody’s Hero
07/07/2009 at 6:55 am Permalink
I love the part about how lucky your daughter is. Some people seem to think that I am depriving my daughter because she doesn’t get to have candy, chips or Cheerios. They don’t take the time to see how delicious and decadent our diet can be without those things.
Stephanie
Stephafriendly’s last blog post..Sourdough Buckwheat Pancakes
07/07/2009 at 7:40 am Permalink
Sorry if I didn’t tell you, the easiest way to deal with the hardness of the 100% grassfed bison rendered kidney tallow is to use a cheese grater. It
makes it super flakey for folding into the flour — we do this for our biscuits & other “pastry chefs” have done this. They absolutely rave about the difference!
Thanks for helping to spread the word!
oxoxo
Kathy
07/07/2009 at 7:55 am Permalink
Kim,
I don’t know if Kerrygold is organic. It is grass-fed butter, though, which is more important in my mind. And it is recommended by the Weston A. Price Foundation in their shopping guide.
07/07/2009 at 8:00 am Permalink
Stephafriendly -
Thanks for your comment. I agree!!! (Obviously!)
Does anyone really miss Pringles when they can have French fries made with beef tallow — or Cheerios, when you they can have Eggs Benedict with homemade Hollandaise sauce and bacon? And doesn’t it feel wonderful to know that these foods are GOOD for us?!
07/07/2009 at 8:29 am Permalink
I have never made a pie crust. Yours looks fabulous! I think I could find some bison tallow sort of nearby… I will look!
Wardeh @ GNOWFGLINS’s last blog post..Tuesday Twister ~ July 7, 2009
07/07/2009 at 9:28 am Permalink
So now I know why my grandmother’s pie was so much better…although I doubt she used the bison variety;-) I am calling the Lindner folks today. My plums and peaches await their chariot!
Cook 4 Seasons’s last blog post..Flour Power
07/07/2009 at 10:22 am Permalink
I am looking forward to your post on rendering lard! I have some pork fat in my freezer that I have no idea what to do with.
Catherine’s last blog post..Why I Stopped Exercising
07/07/2009 at 11:45 am Permalink
Hi – I am ordering today…can’t wait to try my first pie, though I will be freezing them for now as we are not nearly ready for pie in this house. Matt, my son with the autism diagnosis is ROCKING on the GAPS protocol. We are so excited. He is eating approx 6oz of grass fed beef liver a daynow, spread out for three meals and always blended into the soup that we call medicine and give before each meal. Ingredients: bone broth with bone marrow, onions, garlic, zuccini, beet, 1 raw egg yolk, and raw saurkraut juice and whey blended in…he takes three syringes of this prior to his chicken pancakes, grassfed hotdogs, or bison burger patties. The pernicious anemia seems to be melting away. We have had to drop ALL vits and supps except for the fermented CLO as it is all just too strong for him now that he is getting this dense nutrition. We are on day 15 of the probiotic enema portion of the protocol and Matt is now willing to sit on a potty, his eye contact is improving , his speech is improving, he PLAYED with his sister today – really played WITH her for the first time since the MMR. Unbelievable. He is up to several tbl of whey with no allergic response, and we are so hopeful about the eventual inclusion of ghee and yogurts…perhaps even COW dairy yogurt eventually. He will even sip a bit of green kombucha. THANK YOU SO MUCH for pointing us in the GAPS direction. IT is changing our lives and is SO SO much more appropriate for autism than the SCD or BED….I will let you know how we fare…and by the way, the 2 oz feeding syringes that one gets at medical supply places are the PERFECT means by which to drizzle and drop by drop your Olive Oil into a vitamix or blender for homemade mayo – perfect consistency with no hassle. a little chicken fat or other grease around the rubber tip makes them slide smoothly if they stick on you after many uses….take care. Diane mum to Matt, Terra Beth, Emma Cristina, and Catherine Joy…due in August – our first unvaccinated totally GAPS baby!
07/07/2009 at 12:07 pm Permalink
One more thing…did you use white flour for the crust? Eegads. I know its ‘tough’ with whole grain types but I didn’t think you even had it in your house;-)
Cook 4 Seasons’s last blog post..Flour Power
07/07/2009 at 12:42 pm Permalink
Yes I used white flour. Unbleached, all-purpose.
Sally Fallon has a pie crust recipe in Nourishing Traditions using white flour. She calls it a “compromise food”.
White flour doesn’t have a lot of phytic acid because it’s refined so you don’t have to worry about that. It’s just not nutritious like sprouted whole wheat flour. So I don’t have a big problem with white flour as long as it’s (a) eaten in moderation and (b) used as a carrier for healthy oils like lard/tallow/butter/coconut oil.
I am going to try my next crust using sprouted flour.
07/07/2009 at 9:40 pm Permalink
This fantastic post is making me drool. Now I just need to figure out how to get some fine, fine tallow.
Accidental Huswfe’s last blog post..Hot and Cool Summer Salsa
08/07/2009 at 7:54 am Permalink
Thanks again, for more healthy, and yummy recipes…do you have any idea how to make your own tallow?…for instance if I make Pork sausage, is what is left in the pan the lard? I always hate to throw that out, but I never know what to do with it. Great post!
08/07/2009 at 8:37 am Permalink
I like your site and the info about bad fats that turn out to be good. But I have to say, I *like* cooked spinach, and so do my 16-month-old daughters. And I bet they’ll like carrot sticks, too. I say, pie and ice cream *and* cooked spinach and carrot sticks!
08/07/2009 at 9:03 am Permalink
Helen –
You’re right. I think cooked spinach is good, too.
I prefer to eat my veggies with good fats. Spinach is delicious in quiche or spanakopita (made into a pie with eggs, cheese and butter). I also like spinach cooked in bacon fat — or a warm spinach salad with bacon.
Carrot sticks are good sometimes, too, but they’re best dipped in homemade buttermilk ranch or blue cheese dressing.
I’m not saying veggies aren’t good or important — I just think they are less important than the fats.
08/07/2009 at 9:53 am Permalink
Okay, so the obvious question is, where on EARTH does one find Bison tallow? LOL!!
I am dying to try this. I love pie and I use the regular ol’ betty crocker pie crust recipe with Crisco. I’m intrigued about a form of lard that is healthful???
Musings of a Housewife’s last blog post..In Which She Resorts to a List
08/07/2009 at 1:04 pm Permalink
Musings of a Housewife -
Scroll up — I listed my source above in the comments. Lindner Bison run by Ken & Kathy Lindner (email/phone # above).
I used Crisco for years but have since learned that it is NOT healthy. It’s full of trans fats which cause heart disease and cancer. Tallow and lard are healthy fats that have been used by traditional peoples for millennia. Crisco was only invented a century ago — by Proctor & Gamble as a way to use up industrial waste (cottonseed oil) from their factories.
08/07/2009 at 1:05 pm Permalink
And PS: This pie crust is WAY better than the ones I used to make w/ Crisco
08/07/2009 at 1:05 pm Permalink
Not at all what I expected, but NOW you know I’ve got to find me sommothat!
Interesting perspective on the white/unbleached flour. I’ll have to ponder that… cuz it is making a whole lot of sense.
lo’s last blog post..Classic Wisconsin Bratwurst
08/07/2009 at 1:09 pm Permalink
Melanie -
Do you mean like the grease left in the ban after you cook bacon or pork? ABSOLUTELY use that up! I use cast iron pans now and I save my bacon grease. Just leave it in the pan and then you can scrape it out and put it in a jar or bowl. I cook lots of stuff in bacon grease. It’s high in vitamin D and from what I’ve read, will prevent wrinkles.
Lard is pure white and it looks like Crisco (they formulated Crisco to look like lard). Tallow is more of a cream color. These fats are rendered, meaning you cook them down until they are clear liquid. They turn solid at room temp.
Bacon/pork fat in the pan tastes smokier than lard or tallow, which have a milder taste.
08/07/2009 at 1:09 pm Permalink
Oh, and I’ll be posting my recipe for how to render lard and tallow any day now.
08/07/2009 at 5:32 pm Permalink
Tallow is a new word for me. You say you got this from a local bison rancher/producer? What about other forms of tallow? I really have no clue.
Also: I just posted about calcium and strong bones and tried to make an unbiased argument for and against milk. But it seems to be leaning against milk, especially in some of the comments. I’d love if you’d stop by and even the score! Thanks!
Michelle @ Find Your Balance’s last blog post..Pasta for strong bones, say what?
08/07/2009 at 6:10 pm Permalink
Scroll up for the website/email/phone # of the rancher. They will ship.
Me, argue FOR milk? I’ll be right over.
08/07/2009 at 7:04 pm Permalink
Hello cheeseslave,
Is there a way to email you? I have a comment, but it might be better to send to you privately first.
Thanks Kathy
09/07/2009 at 9:17 am Permalink
I have lots of recipes, but my fudge recipe and oatmeal raisin cookie recipe both have unusual ingredients. Both make a very, very good tasting dessert, everyone wants the recipe and both desserts get eaten in very short order…
09/07/2009 at 9:17 am Permalink
In dark sauces ( Stews and Casseroles )a few tablespoons full of Unsweetened Cocoa Powder as a thickener. It adds a a rich flavor and texture but in small amounts not a really noticeable chocolate flavor.
13/07/2009 at 11:31 am Permalink
Ann Marie,
Does ice cream lose some of its vitamin A and D content because it’s frozen? When I can’t get enough butter into my boys meals, I always feel good knowing that they are getting A and D in their ice cream. They also take a .25 teaspoon of cod liver oil (when I remember.)
13/07/2009 at 11:47 am Permalink
Come to think of it, I freeze most of my butter so the same question would be for butter as well.
13/07/2009 at 1:36 pm Permalink
Tina -
Q: Is it okay to freeze raw milk and butter?
A: It is fine to freeze raw milk and butter. There is no harm to the enzymes in milk nor to the fat-soluble vitamins in butter. Dr. Price actually tested frozen butter after a year and found no degredation.
http://www.westonaprice.org/children/formula-faqs-pt2.html
I think I read somewhere else (maybe it was in Sally Fallon’s lecture) that Dr. Price found something like a 4% loss in vitamins in the frozen butter after one year.
So, anyway, whether the loss is zero or 4%, it’s negligible. I freeze all my butter, milk and cream.
If you forget to give the cod liver oil, you can just give them a whole teaspoon every few days instead of 1/4 teaspoon every day.
13/07/2009 at 2:43 pm Permalink
Good to know! Thank you!
17/07/2009 at 4:10 pm Permalink
Possibly you could try Elk lard. That would be even more saturated than bison.
Grass fed/hay fed Elk fat has almost no flavour.
I live in Southern Ontario. There are a few farms where elk are raised. Probably if you live in southern California, your sources for elk would be further north. I think, if you are experimenting, it’s worth trying.
28/07/2009 at 6:07 pm Permalink
Love this! Will try. Enjoy your blog, for I am a cheese lover!
11/02/2010 at 12:51 am Permalink
To your knowledge is there any online course that teaches this type of nutrition? From what I’ve read on your site it seems like you’ve learned what you have by reading vaious books and doing your own research. Which by the way I’m glad you did…thank you for all this great info!
11/02/2010 at 12:57 am Permalink
Billie,
Are you looking to learn how to cook or to learn about nutrition?
11/02/2010 at 10:02 am Permalink
Well, I’m wanting to learn about nutrition but since this is completely different from anything else out there I’d also like to learn how to cook in this way (I do know how to cook). I do have the book Nourishing Traditions and am planning on using it as my daughters Nutrition text next year. I haven’t read the whole book yet but have leafed through it.
11/02/2010 at 11:25 am Permalink
Billie,
I know there are some online nutrition classes you can take. Kind of like distance learning, where you actually get a degree. Hawthorn University is supposed to be good.
http://www.hawthornuniversity.org/Programs/NC/ProgramOverview.aspx
They are always at the WAPF conferences so I know they teach about this stuff.
We are also going to start promoting the Fleetwood recordings on the Real Food Media blogs. These are the mp3s and DVDs from the WAPF Wise Traditions conference. Listening to these mp3s (plus reading books) is how I learned most of what I know about this stuff. Check my resources page in a week or so (I have to put the link up) and there will be a link under CDs/DVDs (I’m making a new category). http://www.cheeseslave.com/resources
I really think the Fleetwood mp3s are an awesome way to go because you can learn while you’re doing other things. I like to listen to them on my iPhone while I’m going for walks, driving, cooking or doing stuff around the house. And you learn everything you would learn in a school. They even give course credits when you go to the conference!
As far as learning how to cook and getting up to speed with learning how to cook the Nourishing Traditions way, I just found out about a new class being taught by Wardeh Harmon of the GNOWFGLINS blog. The online class is starting Feb 23 and it runs for 5 months. It’s an online class and she incorporates video, audio and text. It’s a total bargain — only $27 per month or less than $10 per class.
I’m actually going to sign up for it. Even though I know a lot of this stuff, I can always learn new things — and Wardeh has been cooking this way for a lot longer than I have. Plus, she has a real talent for simplifying things and explaining things in an easy, understandable way. I can’t wait to see how she teaches!
Here is the link:
GNOWFGLINS Fundamentals eCourse
I did sign up for Wardeh’s affiliate program to help her promote this class — which is why you’ll also see the banners on my site (so I do earn a commission if you sign up). I really believe in what she is doing. You can sign up for her affiliate program, too. You would only have to get two friends to take the class with you to have it paid for!