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Bacon Fat Pie Crust Recipe

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This recipe for Bacon Fat Pie Crust, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
1 cup frozen bacon fat (roll it up in wax paper and then freeze it)
2 1/2 cups AP flour
1 teaspoon of salt (optional if you know your bacon was super salty)
6 tablespoons ice water
Youíll also need to put a large work bowl and pastry cutter in the freezer when you put the bacon fat in. (I do this the night before I want to make it) Because it has such a low melting temp, you want to make sure it can stay as cold as possible for as long as possible.

Directions:
Directions:
Mix together the flour and salt in the chilled mixing bowl.
Cut the bacon fat log in half, and cut one half into smaller chunks.
Cut the chunks of bacon fat into the flour with a pastry cutter until the mix has the consistency of crumbs.
Cut the other half of the log into smaller chunks and cut it into the flour, stopping this time when the pieces of fat are around the size of peas.
Now, add in the ice water a couple tablespoons at a time and mix until the dough starts to come together.
Divide dough into two equal pieces and wrap in plastic wrap. Chill in fridge for a few hours or overnight.
This dough is pretty easy to roll out, let it sit at room temp for 15 minutes or so then youíll be good to go. I always roll it out on the plastic wrap it was in, makes for easier cleanup and easier transfer to the pie pan.
As far as baking goes, I went with 425 F for 20 minutes.

Personal Notes:
Personal Notes:
I filled my crusts with chocolate cream. They held up really well to the filling and the long chilling time the filling needed, so I couldnít be happier. And the smokiness/saltiness of the crust is PERFECT against a chocolate filling. 10/10, would eat again and continue to eat again until I am roughly 800 pounds.

This pie crust is flaky and amazing. It takes a little extra prep work, but itís so worth it. Youíll need a cup of bacon fat to make it, so save it every time you cook bacon! I keep mine in a coffee mug in the fridge. Just strain out the solids and pour it right into the mug. I always have at least a couple cups of bacon fat on hand, not only does it make a KILLER pie crust, itís also a great fat to cook vegetables or eggs in.

 

 

 

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