A BUTCHER’S MONTHLY RECIPE FROM MARROW
This recipe for Leaf Lard Pie Dough is perfect for any sweet or savory pie. It comes to us from our friends at Marrow, Detroit’s neighborhood butcher and a knowledgeable source for meat. They work directly with local farmers and producers to guarantee fresh never frozen quality meat from people we trust. We’ve partnered with them to bring you Butcher’s Monthly, an artisan food box that includes six pounds of meat and more from Marrow, plus curated pantry staples and signature specialties from yours truly.
What is Leaf Lard?
Specifically the soft fat from around the kidneys and loin of the pig, leaf lard is spreadable at room temperature and considered the highest grade of lard. Because of its high smoking point (meaning it can get hot without scorching), it’s great for frying, pan-searing, and even grilling. It doesn’t have porky flavor so it’s perfect when you don’t want the final product to taste like pork (think donuts). Leaf lard is particularly prized by bakers for making flavorful and flaky pie crusts.
Recipe for Lard Pie Dough
1-1/2 cups local all-purpose flour
1/2 cup lard
3 to 4 tablespoons ice cold water
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs.
- Sprinkle in water, a tablespoon at a time, until the pastry holds together.
- Shape into a ball; chill for 30 minutes.
- On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate.
- Flute edges; fill and bake as pie recipe directs.