Simple Pie pastry with beef tallow (or lard) and butter

Make the finest pastry for your lovely pies with healthier ingredients--beef tallow and butter! This recipe makes enough pastry for a double crusted pie, or for two single crust custard-type pies.

5 from 1 vote

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Ingredients

2.5 cups white flour (or half white and half white whole wheat)
1/2 tsp salt
4 Tb butter, cold
6 Tb beef tallow (or lard), cold
12-16 Tb ice water, very cold

Instructions

First, stir together the dry ingredients.
Cut in the butter and tallow (or lard) with a pastry cutter, until it's well incorporated and the lumps are pea-sized.
Stir in ice water, 1 or 2 Tablespoons at a time with a fork, until the dough begins to make a ball. Basic pastry best practices: stir just until incorporated, and don't overwork the dough.
Roll out your pastry between two pieces of waxed paper, until desired thickness, and gently pull away the waxed paper as you place it in the pie plate Look at you. You just made a very fine pie pastry!.