Duck Fat Pie Crust
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5.0
3 reviews
Excellent
Duck Fat Pie Crust
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Discover the magic of a duck fat pie crust, where duck fat creates a golden-brown, melt-in-your-mouth flakiness that’s simply irresistible. Its rich flavor offers an unmatched savory depth, perfect for both sweet and savory pies!
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Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon cane sugar
- 1 teaspoon table salt
- 4 tablespoon salted butter, cubed
- ¾ cup cold duck fat
- 6-8 tablespoon ice water
Instructions
Dough:
- Combine flour, sugar, and salt in a large bowl.
- Add in butter and duck fat. Squish pieces of butter and fat between your fingers to flatten them.
- Once all the butter and fat pieces are flattened, use a pastry blender to blend the fats into the flour mixture. Blend until all fat pieces are pea-size or smaller.
- Drizzle ice water over the flour mixture. Gently incorporate the water into the dough using your hands. Start with 6 tablespoons and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.
- Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.
- Form dough into 2 discs. If you're making a double crust pie, make 1 disc slightly larger than the other disc. If you're making two single crust pies, divide the dough into 2 equal discs. Wrap in plastic wrap and refrigerate for 1 hour.
Shaping:
- Grease a pie pan with butter. Lightly flour a work surface. Lightly flour both sides of the dough disc.
- Roll the dough into a rough circle. Hold your pie pan above the dough to ensure the circle is large enough to cover the bottom, sides, and lip of the pie pan.
- Transfer the dough to the greased pie pan. Cut the excess dough around the rim of the pan.
- Using your thumb and forefinger, gently squeeze a small amount of dough until a small ridge forms. Repeat on the entire lip of the pie.
- Fill and bake according to your chosen recipe. Enjoy!
Equipments used:
Notes
- The dough may be more crumbly than other pie doughs. It can be a little more difficult to roll out, but it's worth it for how flaky the crust turns out!
- Duck fat is a flavorful, versatile fat that gives pie crusts a rich, savory taste and enhances flakiness. Unlike other animal fats like beef tallow and leaf lard, it has a very neutral flavor. Its smooth consistency helps create a pliable, easy-to-work-with dough. You can find duck fat online, at specialty food stores, or render your own from duck skin. It is most often used to make duck confit but can have many other cooking applications as well!
- Butter performs slightly differently than duck fat in pie dough because it contains water while duck fat is pure fat. When cold butter is incorporated into the dough, it forms small pockets rather than fully blending with the flour. During baking, these butter pockets melt and the water turns to steam, creating layers in the dough that result in a light, flaky crust. I like to add a touch of salted butter along with the duck fat to give the crust a slightly puffier appearance.
- Ice water (not just cold water!) is essential for creating flaky pie crusts. Keeping all the ingredients as cold as possible interrupts gluten development which leads to a flakier pie crust. Ice water also keeps the fats from melting before the crust goes into the oven.
- For a perfect duck fat pie crust, chill all your ingredients—duck fat, butter, and even the flour—before starting. Keeping everything cold helps maintain the flaky layers by preventing the fats from melting too early. Also, avoid overworking the dough; mix just until combined to prevent a tough crust.
- I love to make pie crust cookies with the extra scraps I cut off the sides of the pan. Roll the scraps out and cut them into 1-2" strips, place them on a parchment paper lined pan, sprinkle with cinnamon sugar, and bake at 350 degrees F for 10-15 minutes, or until golden brown and crisp. They're a fun little treat to enjoy while you wait for your pie to cool!
Nutrition Information
Show Details
Calories
1455kcal
(73%)
Carbohydrates
121g
(40%)
Protein
16g
(32%)
Fat
101g
(155%)
Saturated Fat
40g
(200%)
Polyunsaturated Fat
11g
Monounsaturated Fat
44g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
1348mg
(56%)
Potassium
174mg
(5%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
700IU
(14%)
Calcium
32mg
(3%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2single crusts
Amount Per Serving
Calories 1455 kcal
% Daily Value*
| Calories | 1455kcal | 73% |
| Carbohydrates | 121g | 40% |
| Protein | 16g | 32% |
| Fat | 101g | 155% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 44g | 220% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 1348mg | 56% |
| Potassium | 174mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 700IU | 14% |
| Calcium | 32mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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