Smoky, savoury, bacon fat is great for frying and simple sauteing, but when chilled (read: frozen) it can be cut into flour just like butter to make a bacon fat pie crust.
Photo by Chris Yarzab.
Growing up, my grandmother always had a crock of “drippings” by the stove, and she used that bacon fat in everything. It’s a delicious, slightly decadent cooking oil, and it makes a mean savoury pie shell. It would make a great quiche, but I wouldn’t rule it out completely in terms of desserts. A bourbon apple pie would play quite well with this smoky, slightly salty pastry.
Comments
One response to “Swap Out Butter For Bacon Fat For Extra Tasty, Savoury Pastries”
Ditto duck fat. I’ve done apple pie crust with that.