Beef Tallow Pie Crust

Name: Beef Tallow Pie Crust
Prep time: 10
Cook time: 15
Total time: 24 min
Yield: 1
Cuisine: American
Ingredients: flour; salt; Tallow; butter; water

24

Minutes

1

Servings

5

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

3 cups flour
1 teaspoon salt
1 cup beef tallow
1 cup cold butter, cut into pieces
1/2 cup cold water

Preparation

Step 1

In a large bowl, mix together flour and salt. Cut in Beef Tallow and butter with a pastry cutter or two forks until crumbly and mixture resembles pea-size crumbs.
Step 2

Add 3 tablespoons water at a time, tossing with forks until blended and dough holds together. Divide dough in half and wrap in plastic wrap. Refrigerate 1 hour or overnight.
Step 3

Roll dough onto lightly floured surface, into a 1/8-inch thick circle. Transfer to 9 or 10-in. pie plate. Crimp or trim edge evenly with rim. Add desired filling.
Step 4

Roll remaining dough into 1/8-inch thick circle. Place over desired filling. Bake according to recipe directions.

Nutrition Information

Nutrition information per serving, Makes 1 pie: 4840 Calories; 3537 Calories from fat; 393g Total Fat (217 g Saturated Fat; 7.5 g Trans Fat; 16.5 g Polyunsaturated Fat; 139 g Monounsaturated Fat;) 711 mg Cholesterol; 2361 mg Sodium; 286 g Total Carbohydrate; 10.2 g Dietary Fiber; 1.2 g Total Sugars; 41 g Protein; 0 g Added Sugars; 115.8 mg Calcium; 17.5 mg Iron; 457 mg Potassium; 1.4 mcg Vitamin D; 1.9 mg Riboflavin; 30.6 mg NE Niacin; 0.2 mg Vitamin B₆; 0.4 mcg Vitamin B₁₂; 460 mg Phosphorus; 2.8 mg Zinc; 129.8 mcg Selenium; 206.1 mg Choline.

Nutrition Tip

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Riboflavin, Niacin, Phosphorus, Zinc, Selenium, and Choline; and a good source of Vitamin B6, and Vitamin B12.

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