Flaky Tallow Pie Crust
Bakers reached for rendered fat long before shortening existed. Tallow makes a savoury crust that's tender, flaky and full of flavour.
Ingredients
- 250 g plain flour
- 125 g Tallow & Flame beef tallow, chilled and cubed
- 1/2 tsp salt
- 4-6 tbsp ice-cold water
Method
- Rub the chilled tallow into the flour and salt until the mixture looks like coarse crumbs with some pea-sized pieces.
- Add the ice water a tablespoon at a time, mixing just until the dough comes together - don't overwork it.
- Shape into a disc, wrap and chill for at least 30 minutes.
- Roll out on a floured surface to line your tin. Chill again for 15 minutes before baking.
- Blind-bake at 200°C for 15 minutes, then finish according to your recipe.
Chef's tip
Keep everything cold. Cold fat is what creates those flaky layers as it steams in the oven.