How to Make a Tallow (or lard) and Butter Pie Crust

Create a delicious and flaky crust with tallow and butter.  You will still get that delicious buttery flavor with all the baking benefits that tallow will bring your pie crust.

There is something so comforting about an all-butter pastry.  Yes, we all know fat makes things delicious but the flavor of butter is what is a large part of what we love about butter.  Did you know there is a butter flavored Crisco?  That alone should tell you how much we love that buttery flavor.

The fat content of lard, tallow, and yes – even vegetable shortening create a superior texture to baked goods than using butter alone.  Lets get the best of both worlds with real butter and tallow in our pie crust!  

Some tallow and butter FAQ

Tallow is 100% fat just like vegetable shortening and leaf lard.  This is especially helpful in pastries where you want to prevent gluten formation and create fat pockets that result in a  deliciously tender crust.  This is also why you could use this same recipe and substitute leaf lard for the tallow. 

Finished butter is made up of around 80% fat and 20% water and milk solids.

Why use tallow in your pie crust

• Tallow will behave very similarly to the way leaf lard and shortening do in a crust.

• Since tallow is 100% fat, you will have less pie shrinkage than an all-butter pie crust (less water to evaporate out).

• If you render your own tallow- it can be a more economical way to make pastries.

• If you are on the side of believing animal fat is a more natural and healthy fat to use vs vegetable shortening, tallow is an obvious choice to use for pastries.  

• It creates a wonderfully flaky crust!

Ingredients for tallow and butter pie crust

All purpose flour

Tallow (COLD)– Home rendered or Fatworks Tallow

Butter (COLD)– preferably unsalted.

Salt 

Granulated Sugar– This can be optional, but I feel it enhances the flavor for even a savory crust.

Vinegar (optional)– You only need 1 TBSP. Can help prevent gluten formation and dough oxidation if you leave it in the fridge for over a day. 

Tools you may need

Now there are many ways to make a pie crust and you may have your preferred method already. 

I use a food processor and will show you how I do it.

Rolling Pin

Food Processor

Large Mixing Bowl

Saran Wrap or Beeswax Wraps

Food Scale (optional)– Weighing in grams may be faster and more accurate for you.

Pastry mat (optional)– Nice to have be not necessary whatsoever.

FAQ

Can I exclude the butter and use all Tallow?

Yes!  I like to include the butter because I love the flavor. 

Can I substitute leaf lard for the Tallow?

Sure can. 

Will my pie taste like beef if I use tallow or pork if I use leaf lard?

If you are using properly rendered tallow or leaf lard, it should be odorless or close to it. So no, it should not taste like beef or pork. 

I don’t have time to make beef tallow, is there an alternative?

Although it is much more expensive, Fatworks makes a 100% beef tallow from suet and a leaf lard. 

Can I freeze the dough?

Yes! Wrap tightly and freeze up to 3 months.

Tips

• Before you make your crust put all tools in refrigerator for 20 minutes or so.

• If you feel things are getting warm, grab everything and put it in the refrigerator to chill.

• The amount of ice water needed will depend on the variables in your other ingredients.  Examples: Did you weigh all ingredients or did you use measuring cups instead? Did you use a higher butterfat butter such as Kerrygold?

• The vinegar in the recipe is optional, but the addition will help prevent the formation of gluten.

• A scale is best (and easiest in my opinion) to measure out the tallow, but it is not completely necessary of course.  Grate or make sure tallow is very small when you place it in the measuring cup.  You will have to chop it somewhat small anyway.

How to make a tallow pie crust

Measure out tallow in measuring cup or weigh in grams, and get one stick of butter out.

Cut butter and tallow in pieces, tallow will likely cut in shards, that’s okay. 

Return to refrigerator if needed to keep cold.

Put flour in food processor along with salt and sugar. Pulse to incorporate everything.

Add tallow and process until very small pebbles. Around 30 seconds.

Now add the butter chunks and process for around 5-10 more pulses. You are going to finish everything else in a mixing bowl.

Transfer everything to a large mixing bowl. If there are pieces of fat larger than an almond this is your chance to squish between your fingers to make smaller. These larger pieces of fat will make your pie light and tender!

Add 1 TBSP cold vinegar (if using vinegar). Incorporate with your hands.

Then start adding the ice water to the bowl 1 Tbsp at a time, incorporating each time with a fork or your hands.

When everything starts to comes together with the least amount of water as possible, push together to create a dough ball.

Cut in half and make two disks roughly the same size. 

Wrap in plastic wrap or beeswax wraps and bring to refrigerator to chill for at least an hour before rolling out. Preferably overnight. 

Use pie dough according to your recipe.

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