bacon fat pie crust

bacon fat pie crust

This pie crust is flaky and amazing. It takes a little extra prep work, but it’s so worth it. I was really missing pie crusts once I couldn’t have butter anymore. 😀

You’ll need a cup of bacon fat to make it – so save a little every time you cook bacon! I like to keep mine in a coffee mug in the fridge. I just strain out the solids and pour it right into the mug. I always have at least a couple cups of bacon fat on hand – not only does it make a KILLER pie crust, it’s also a great fat to cook vegetables or eggs in.

 

What you’ll need:

  • 1 cup frozen bacon fat (I rolled mine up in wax paper and then froze it!)
  • 2 1/2 cups AP flour
  • 1 teaspoon of salt (optional if you know your bacon was super salty)
  • 6 tablespoons ice water

You’ll also need to put a large work bowl and pastry cutter in the freezer when you put the bacon fat in. (I do this the night before I want to make it) Because it has such a low melting temp, you want to make sure it can stay as cold as possible for as long as possible.

bacon fat pie crust dough

How to make it:

  1. Mix together the flour and salt in the chilled mixing bowl.
  2. Cut the bacon fat log in half, and cut one half into smaller chunks.
  3. Cut the chunks of bacon fat into the flour with a pastry cutter until the mix has the consistency of crumbs.
  4. Cut the other half of the log into smaller chunks and cut it into the flour, stopping this time when the pieces of fat are around the size of peas.
  5. Now, add in the ice water a couple tablespoons at a time and mix until the dough starts to come together.
  6. Divide the dough into two equal pieces and wrap in plastic wrap. Chill in the fridge for a few hours or overnight. 😀

This dough is pretty easy to roll out – let it sit at room temp for 15 minutes or so then you’ll be good to go. I always roll it out on the plastic wrap it was in – makes for easier cleanup and easier transfer to the pie pan.

As far as baking goes, I went with 425 F for 20 minutes.

bacon fat crust with chocolate filling

 

I filled my crusts with chocolate cream. They held up really well to the filling and the long chilling time the filling needed, so I couldn’t be happier. And the smokiness/saltiness of the crust is PERFECT against a chocolate filling.

10/10, would eat again and continue to eat again until I am roughly 800 pounds.

4 Comments

  1. […] pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.) […]

    Reply
  2. […] makingjiggy.com […]

    Reply
  3. […] makingjiggy.com […]

    Reply
  4. Roma Bledsoe September 12, 2015

    I buy Duck Fat from a vender….it makes the most wonderful french fries.could i usee Duck Fat in my pie crust?…… thanks Roma.

    Reply

leave a reply