I've previously shared Greg Lipes' tips for the tastiest way to grill a grass-fed steak. Now, take a look at his wife Katie's recipe for grass-fed pie crust!
Katie’s Pie Crust*
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 ½ cups lard
- 1 egg
- 5 Tablespoons cold water
- 1 Tablespoon distilled white vinegar
1. Combine the flour and salt in a large bowl.
2. Add in the lard. Using a pastry cutter, work the lard into the flour until the mixture resembles little pebbles. (3-4 minutes)
3. Lightly beat the egg with a fork, then add it to the mixture.
4. Add in the cold water and vinegar. Stir until it’s just combined. If it seems a little wet, work in up to 1 more Tablespoon of flour.
5. Split dough into thirds. Remove one third of the dough from the bowl and place in a plastic bag. Do not seal the bag. Slightly flatten with a rolling pin. This makes it easier to roll out the crust later. After flattening, seal the bag tightly.
6. Repeat step 5 with the other two thirds of the dough. Put bags in the freezer. Freezing the dough makes it even flakier. It’s also nice to be able to make a bunch of it in advance and just pull out crust as you need it.
7. When you’re ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly.
8. Remove from bag and place on a lightly floured surface. Using a rolling pin, roll the dough from the center, outward. Be gentle and patient – it’ll take a little time to get the dough completely rolled out.
9. Gently lift pie crust with a spatula and lay it over a pie pan. Use your hand to lightly form the crust to the pan with crust overlapping the edges. You can simply tuck the excess dough under itself above the rim.
10. Decorate the edge however you like.
11. Fill the pie crust with filling and bake according to the pie recipe’s directions.
If you need a pre-baked crust, fill with pie weights (or pinto beans on aluminum foil). Bake at 400°for 10 minutes or until golden.
Send Katie and Greg your comments, successes, or failures when using this crust to
*Originally posted on Lipes Family Farm's website