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.
Ditto duck fat. I’ve done apple pie crust with that.