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.
How to make it:
- Mix together the flour and salt in the chilled mixing bowl.
- Cut the bacon fat log in half, and cut one half into smaller chunks.
- Cut the chunks of bacon fat into the flour with a pastry cutter until the mix has the consistency of crumbs.
- 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.
- Now, add in the ice water a couple tablespoons at a time and mix until the dough starts to come together.
- 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.
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.