Ruth Haffly wrote to Dale Shipp <=-

We never used beef tallow in our cooking. Actually, we rarely used
any sort of fat. I was tempted to cut out that middle vein of fat,

Must not make any pastry, then. Or biscuits. Bv)=

We'll use fat for some things, usually bacon fat or butter tho. Hmm, wonder how tallow would work in a pie crust for some sort of pot pie........

Very well, actually ..............

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Perfect Pie Crust
Categories: Five, Pies, Pastry
Yield: 1 crust

1 1/4 c White or wheat flour; cold
1/4 ts Salt
2 tb Butter; cold
3 tb Lard or tallow; cold
6 tb (to 8 tb) ice cold water

Sift flour into a bowl and add salt.

Add butter & lard and "cut in" using a pastry cutter.

Add ice cold water and mix with a spoon, then form a
ball using your hands.

Flour a fine cotton towel or piece of fabric, and roll
out your dough using a rolling pin.

Once your dough is rolled out to the desired size, use
your rolling pin to roll up the dough and transfer to
your pie plate.

If you are making a custard pie, pre-bake for 15 minutes
@ 375ºF/190ºC. Be sure to add pie weights during this
pre-bake time.

By: Da'Nelle Wolford

MAKES: One bottom crust (Double for a 2 crust pie)

RECIPE FROM: https://www.weedemandreap.com

Uncle Dirty Dave's Archives

MMMMM

... Ever been so drunk you got hit by a parked car?
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Hi Dave,

Ruth Haffly wrote to Dale Shipp <=-

We never used beef tallow in our cooking. Actually, we rarely used
any sort of fat. I was tempted to cut out that middle vein of fat,

Must not make any pastry, then. Or biscuits. Bv)=

We make both pastry and biscuits. We mill our own flour for starters,
then go from there.

We'll use fat for some things, usually bacon fat or butter tho. Hmm, wonder how tallow would work in a pie crust for some sort of pot pie........

Very well, actually ..............

I'm not surprised. Once the hand gets better and I can stay on my feet
longer, I'll start experimenting. Apples are coming into season so that
may be the first pie made with the tallow.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

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* Origin: Sew! That's My Point (1:396/45.28)