New (old!) pie crust recipe...using chevre!

[freemotion]

I found a recipe in my old WWII era cookbook for a tasty, flaky, healthy pie crust. It was buried in a cherry pie recipe and I hadn't noticed it since I don't have access to pie cherries.....but I made a peach pie last night and used it and......YUM!!! You don't taste the cheese, but the crust was very flaky. I think it will adapt well to a cheesecake crust by simply adding a bit of sweetener and cinnamon to it.

1/2 c lard
1/2 c or 4 oz cream cheese or chevre
1/2 tsp salt
1 1/2 c flour (I only had hard white wheat flour and didn't feel like pulling out the grinder...and it was great!)

There is no water/liquid in this recipe so it didn't roll out that easily. I ended up rolling it about as big as the bottom of my pie plate and I had to pick it up in pieces to get it into the dish. Then I pressed it with my fingers up the sides of the plate and added bits to get it reasonably even. Then I rolled out the rest and made a rough unwoven basket for the top. I'd intended a two crust pie.....but this was eaten for breakfast and was DELICIOUS! A keeper, for sure.

ETA: Ooo-ooo-ooo!!!! I'm going to try this with the addition of a grated strong cheese such as my homemade feta to make it taste cheesy for certain pies.....maybe the crust for that swiss chard pie recipe made with eggs and cheese.

 

[meriruka]

That pie looks delicious! Too bad I can't get lard around here.....

 

[freemotion]

If you have a real butcher shop, the type that cuts up whole animals for people, you can usually get leaf lard from them and render it yourself. That is what I did BP....Before Pigs.

 

[ohiofarmgirl]

ha! BP... thats pretty good.

and that pie looks heavenly!

 

[big brown horse]

OOOOOMYGOODNESS!!!!! That pie looks delicious!!! (I HATE BEING ON A DIET!!)

 

[abifae]

If you have a real butcher shop, the type that cuts up whole animals for people, you can usually get leaf lard from them and render it yourself. That is what I did BP....Before Pigs.

Where I am moving... there is one. *nod nod nod* He sells the "bacon ends" to my Imooto for SUPER CHEAP because no one wants them.

!!!!

 

[freemotion]

Another pie victory to be reported....I wanted to serve chevre on crackers to my Monday guest and planned on flavoring it as French onion dip. But when I reached for the onion powder.....I'd forgotten that I was out. So I quickly looked around and went with a version of my favorite salad dressing, Parmesan Peppercorn. I used grated hard feta, a bit of garlic powder, some kefir to moisten it until it was creamy, and salt and pepper. It was yummy! But there was a lot left over so I made a swiss chard quiche last night using the above pie crust recipe and some of the flavored chevre. I threw in a bunch more grated feta....like maybe 3/4 cup or so....it was wonderful! We are having the leftovers tonight with some garden potatoes and greens with lots of butter. Super yum.

 

[freemotion]

Waitwaitwait....back up......did you say that bacon ends are cheap because NOBODY WANTS THEM??????? What???? Blasphemy!