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The Hirshon VaVaVoom Heirloom Malted Pie Crust

The Hirshon VaVaVoom Heirloom Malted Pie Crust


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  • Total Time: 0 hours

Ingredients

Units Scale
  • 5 7/8 cups twice-sifted flour, preferably pastry flour
  • 1/8 cup twice-sifted European Ovaltine
  • 2 tsp. Kosher salt
  • 4 ounces ice-cold pure heirloom pork lard
  • 16 ounces ice-cold cultured European-style butter
  • ***
  • Whisk together and set in a freezer until ice-cold:
  • 6 Tbsp. water
  • 5 1/2 Tbsp. vodka
  • 1/2 Tbsp. vanilla extract (if you don’t want a pie crust that tastes faintly of vanilla, substitute with vodka)
  • 2 Tbsp. white vinegar
  • 2 duck eggs (large chicken eggs will do if that’s all you have)


Instructions

  1. In a large mixing bowl, sift flour, Ovaltine and salt together.
  2. With a pastry blender or two knives, cut in butter and lard until mixture resembles coarse crumbs.
  3. Sprinkle ice-cold combined liquids, 1 Tbsp. at a time, into flour mixture, stirring lightly with a fork after each addition until the pastry is just moist enough to hold together. Shape pastry into a ball. Roll out as desired, use what you need and freeze the rest.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1922.12 kcal
  • Sugar: 3.48 g
  • Sodium: 1002.48 mg
  • Fat: 126.88 g
  • Saturated Fat: 70.91 g
  • Trans Fat: 3.72 g
  • Carbohydrates: 160.35 g
  • Fiber: 3.42 g
  • Protein: 21.95 g
  • Cholesterol: 580.14 mg