Duck Fat Pastry
DescriptionFor an extraordinary pie or tart crust we use our Graisse de Canard Gold, along with pure unsalted butter. The result a is rich, crisp pastry just right for any savory tart or pie--and maybe some sweet ones, too. We've heard tales of a baker in San Francisco who made some incredibly delicious and quite popular pecan pies with--you guessed it--a duck fat pastry crust.
One 9- to 10-inch crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons chilled unsalted butter, diced
- 4 tablespoons chilled Graisse de Canard Gold®
- Up to 3 tablespoons cold water
- Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the the butter and pulse about 10 times, until the mixture looks like coarse meal. Add the Graisse de Canard Gold® and pulse until it is incorporated. Scatter 2 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse until the dough clumps together.
- Turn the dough into a 9- or 10-inch tart or pie pan and press it into the bottom and sides of the pan with your fingertips. Chill the crust for at least 30 minutes before baking.
- If you're not going to use the dough right away, turn it onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate or freeze it. The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.