It was an old-fashioned family Sunday dinner. Roast leg of pork with lovely crackling and deep rich gravy. Fresh from the garden jewel ruby beets peeled and roasted with brilliant orange carrots. And for dessert pie with blueberry filling flavoured with just a whisper of cinnamon and lemon .
We were eating our own farm-raised pork. The pie crust was made with leaf lard I rendered from our pig. We bowed our heads respectively and thanked our pig for what it had provided. How you look at food changes when it does not come plastic-wrapped from the super market.
When I plan a dinner menu I almost always start at the end. The dessert! You always remember the last thing you eat. I have been on a pie making binge since leaf lard ( the Rolls Royce of lard) came into my life. After experimenting using leaf lard in my usual recipes this particular recipe hands down wins the blue ribbon.
No leaf lard in your larder? Very cold vegetable shortening is an acceptable substitute. There are a few tricks that will practically guarantee a flaky delicious pastry, and change your pie making life. For this BASIC PIE DOUGH join me in the kitchen and start rolling out your pastry.