Hello everyone, Jess here. Now that we’ve talked about making all this wonderful beef tallow from suet, let’s talk more about what we can do with it!
It makes the best pie crust. Whether filled with sweet or savory ingredients, it’s flaky, hearty and delicious. As I’m relatively new to working with tallow (and completely new to baking with it), I’ll share my fellow blogger Danelle’s recipe (from Weed ’em and Reap) on this great pie crust.
You can make it with your Winter CSA pastry flour too, I’ve found it to be more on the hearty side (probably due to the protein content).
For best results, the dough must be worked with quickly while the cubes and things are cold. Kneading with warm hands can throw off the consistency.
Working on a clean cotton kitchen towel is a great way to prevent sticking.
You can see the little pea sized pieces of tallow in this crust.
When using our friend Jill’s recipe, you’ll want to double it if making a 2 crust pie (here I repurposed leftover beef stew into a pot pie).
On goes the second crust!
Cut, crimp, poke a few holes for steam, and you’re off to the races!
Beautiful local ingredients, this didn’t last long and no one even recalled that they were eating leftovers!
I hope you enjoy it as much as we did. Tallow is my new favorite baking ingredient!