Savory lard dough, like any other how water dough, is straightforward to work with and makes excellent delicious pies. You can use this dough to make a pie, quiche, mini quiche, galettes, and pretty much anything that requires crust.
How to make savory lard dough
Boil the water with the lard until the lard melts. Add it to the flour and mix well. You will soon see that the flour is fully incorporated. It is now time to transfer the dough on a generously floured surface and knead it until you get the right consistency, for a few times. Be careful not to burn yourself because the dough is hot in this step. If it is too hot, let it cool for a few minutes.
Wrap the savory lard dough in a plastic foil and let it rest for 15 minutes in the fridge before using it. You can store it for up to 4 days in the refrigerator and one month in the freezer.
How to work with hot water pie crust
I often feel that hot water dough is a little bit overlooked in the savory pie dishes. When you think of this kind of dough, you immediately think of some heavy dishes with lots of meat. But this is not the case. Following this recipe, you get a flaky crust that is beautiful to work with and is easy to make.
If you are looking for a vegetarian alternative, try our hot water Coconut fat dough.