Beef Tallow Pie Crust

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

Scratch made pie dough made with beef tallow and butter. This light and flaky crust is fantastic for any savory pie and has delicious flavor.

Cook Time: 24 Minutes

Servings: 1

Ingredients: 5

Cook Mode

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

4840 Calories

0 %*

217g SAT FAT

0 %DV**

41g PROTEIN

0 %DV

17.5 mg IRON

0 %DV

2.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.