Beef Tallow Pie Crust
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.
-
24
min -
1
SERVINGS -
4840
Cal -
41 g
Protein
Ingredients:
- 3 cups flour
- 1 teaspoon salt
- 1 cup beef tallow
- 1 cup cold butter, cut into pieces
- 1/2 cup cold water
Cooking:
-
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.
-
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.
-
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.
-
Roll remaining dough into 1/8-inch thick circle. Place over desired filling. Bake according to recipe directions.
Nutrition:
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.
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