I save my leftover bacon grease in a mason jar and store it in the fridge. I mostly use it to grease a skillet when making french toast or eggs. I decided to try adding a bit to my pie dough in place of shortening and it came out delicious and perfectly flaky!
Makes a double crust:
- 2 1/2 cups flour
- 2 tbl sugar
- 1 tsp salt
- 5 tbl solid bacon fat
- 12 tbl butter, cut into cubes
- 5 - 6 tbl ice water
Place the flour in a food processor or large bowl and mix in the sugar and salt. Add in the butter and bacon fat and pulse food processor or use a pastry cutter until dough resembles course sand. Slowly add in water 1 tablespoon at a time and work dough until it comes together (may still be slightly crumbly). Divide dough evenly into 2 pieces and form into a ball. Wrap with plastic wrap and chill 30 minutes or until ready to use.
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