Savory Pie Crust using schmaltz

This is a rich pie crust. It uses lard but you can easily substitute Crisco shortening for the lard. I did and it turned out just fine.

I am not an expert baker. Baking is not where I excell but this recipe worked fine and over time I am sure I will refine my technique.

2 1/2 cup flour, sifted
1 teaspoon salt
1/2 cup Crisco or lard
1/4 cup cold chicken fat (schmaltz)*
6 tablespoons ice water


Combine flour and salt.

Cut in shortening/lard and reserved cold chicken fat  until size of small peas has formed from the flour and fats.

Add water by tablespoons while mixing with a fork until all flour is moistened and dough forms ball.

On a rainy day it will take less water as the humidity in the air will saturate the flour. (Note here that alot of cooks don't bake pastries on rainy days.)

Divide the dough in half. Using a tiny bit of flour to dust with you can roll out both of your crusts. Don't use too much flour, just a dusting or your pie crust will suffer. Work quickly to keep everything as cold as possible.

*If you do not render your own you can find it in a Jewish grocery or in the ethnic isle at your market labled as schmalz.