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This recipe can actually be great for Spaghetti Squash Filling too! See my link to that here. Spaghetti Squash IP Use the leftover meat for scrambled eggs, see the bottom.
Taco Salad: For this recipe, it’s not so much about making the taco meat unless you want to know how I do it. Tonight I also made a small Pot (about 1 1/2 cans worth) of Black Beans in or on the side of the salad. See my Beans recipe here : Beans Pintos and others cooked In the IP
FOR THE SALAD : For the Lettuce part 1 head Lettuce chopped (depending on how many people and what kind of lettuce) For this, I like Iceberg. It just speaks TACO. 1 Scallion. 1 handful of Cilantro
Chop and assemble Salad. Add Tomato if you like it Set aside
FOR THE MEAT MIXTURE: 1 1/2 lb Hamburger Meat . It can be part ground pork too. (once I had pot roast and one time I had pork bits for carnitas.) 1/2 sweet Onion finely chopped 4 large cloves Garlic. 1 Tbsp Cumin. 1 Tbsp Chili Powder. 1 1/2 tsp Oregano or Italian seasoning Green Chilies.. if you want more than the salsa has in it. 1/2 c Salsa for the meat mixture
Don’t put the spices away… I like to add more at the end if I think it needs it. It’s hard to gauge because of the meat having different amounts of liquid.
Brown Burger, add Onion and Garlic, sauté till Onion are translucent, add the rest of the ingredients for meat mixture. Keep warm.
This was 1/2 lb ground beef lean. … and 1/4 lb ground pork and about 1/4 lb of pork for carne Picada (pieces of pork sliced and chopped)
For the DRESSING: Adjust to your taste. 1/2 c sour cream. 1/2 c mayonnaise. 1 tsp oregano. 1/4 c Salsa or more. 1 Clove Garlic minced or a few shakes Garlic Powder. 1 Tbsp Catsup
To ASSEMBLE AND GARNISH
1 bag of Juanitas Tortilla chips
Your choice S cream! Scallions, Guacamole, Avocado, sliced Olives, Grated cheese, Tomato, Salsa.
TO SERVE: Put your Lettuce in the Bowl…Crumble a handful of Chips over Lettuce Sprinkle a little Dressing Sprinkle a little Cheese Add hot Meat mixture Sprinkle a little Cheese, dribble more Dressing and garnish with your favorites or whatever you have.
Chopped Lettuce on the bottom, then some dressing cheese, next…Crushed Chips, then the Hot Meat..more CheeseThen a little of each condiment of choiceFor the leftover Taco Meat
Ez Breakfast. I had leftover taco meat and homemade salsa from the taco salad I made a couple of days ago. I didn’t know that my BSOA (Breville smart oven air) works on Broil with the door open. It shuts down for everything else when the door is opened. So, 1 1/2 c Taco Meat. 3 eggs 1/2 c grated Cheese Salsa for condiment. A piece of toast. Stay at home Brunch ? Boom In a frying pan, med heat, heat up the taco meat. Meanwhile whisk up the eggs. When the meat is hot pour the eggs on top of the meat and sprinkle the cheese. Put a lid on it and let set or pop under the broiler for a few seconds.
2 Tbsp water or a little less for stiffer Krumpets
For 4 hefty Krumpets:
3/4 c mix
3 Tbsp melted butter
1/2 c plus 1 tbsp egg or 3 eggs or whites or egg sub
1/3 c water
Preheat griddle or skillet to med hi heat.
I use a double Breakfast Sandwich Maker…but you can use Egg Corrals, or Wide Mouth ? jar lids, sprayed.
For 1 serving (2 Krumpets) Divide in half between vessel of choice, or just divide into two on griddle, Pat out to make 2 “rounds” about 1/4” thick. They will rise. Turn heat to med lo and Cook 3 min. Or till golden brown, flip and cook another minute . Serve immediately, or cool completely and store in baggie in frig for later.
For 4, repeat above except make 4. Etc..
For waffle:
1 1/4 c mix
1 Tbsp melted butter
1 egg or substitute
1 Tbsp water
1 tsp vanilla
1 egg white stiffly beaten
Spray preheated waffle maker Pat the batter into the waffle maker. Cook about 3-5 min. Dont peak. Check the sides for brownness Serve hot.
Cocoa Krumpets: For 2 use recipe for single serving above Add 1 tsp vanilla
1 1/2 tsp xylitol/erythritol Monkfruit blend
2 Tbsp cocoa powder Extra butter…. about 2 Tbsp total Divide in 1/2 and make in breakfast sandwich maker. 2 min. Remove when still a lil wet.
FOR MINI MUFFINS:
1 1/8 c mix
1/8 tsp Baking Soda
1/2 ripe Banana Mashed well
1 small apple large grated
Optional: 3 Tbsp crushed Pineapple love this.
2 Tbsp Coconut oil
1/2 Tbsp Cinnamon
2 eggs
Optional:Nuts for the top.
Preheat oven to 350°
Spray or grease a mini muffin. Mix wet ingredients with fruits, mix well. Mix the dry ingredients well and add to wet ingredients. Divide batter evenly in the muffin pan.
Bake at 350° for 15-20 min until muffins are browned .
This batch had cinnamon sprinkled on top. Not in it. This batch, I did not add pineapple. (See Below..from here down)
4 c self rising flour (DIY SRF = a couple ways, the first simple way .. is the first 3 ingredients, for another and I think better version is all 5 ingredients. 1 c Flour , 1 1/2 Tbsp Baking Powder, 1/2 tsp Salt, 1/8 tsp cream of tartar, 1/2 tsp cornstarch)
1/4 c Sugar
1 Egg Dissolve yeast in very warm not hot water or milk and water In a large Bowl, melt butter and blend well with sugar. Add flour and stir well.
Drop by spoonful into greased muffin pans.
Bake at 400° for 15-20 min…… or 350°- for 30min.
NOTE: This Recipe can also be used for Aebelskivers/Ebelskivers
This delicious Casserole is a real Crowd pleaser and has become a Thanksgiving and Christmas Tradition for our entire Family.
Oven preheat to 325° This Recipe is not my own. I have changed it to use either frozen OR Fresh Broccoli and use the IP to steam it rather than Blanch. My Mother in Law got her Recipe out there somewhere and it has been a family tradition for many Years so you may find a recipe on Velveta package or something else. It is simply one of my holiday veggies now. I do this the day before. I prepare the Cheese by chopping it into Chunks and cut the Butter into Tbsp sized chunks and put them together in a microwave safe Bowl. Cover with Saran, and leave on the counter till next day. I also crush the Crackers in their packages and then add to a gallon sized Baggie. I add the melted butter to the Baggie the day before as well, so it makes it easy. You can also gently steam the Broccoli day before and put it into the buttered, Pyrex 9x 13 pan , cover with Saran Wrap and refrigerate over night, then just get it out and let it come to room temp for an hour before adding the Melted Cheese and Crackers to it.
INGREDIENTS: 3 tubes Ritz Crackers 3 1/2 lbs frozen Broccoli Flowerets (or 1 1/2- 2 Bags Costco fresh Broccoli Flowerets you may have some Leftover) 2 sticks Butter melted … But divided …1 stick set aside for the Ritz.. 1/2 stick for the Broccoli, and 1/2 stick for the melted Cheese. 1- 32 oz brick of Velveta Cheese. (Don’t use low fat. It goes to water!) Just the regular brick)
DIRECTIONS: Blanch or steam Broccoli untill slightly light green and stems are slightly soft. The Broccoli can be steamed for a for a minute in the IP. It is easier to drain, and there is no big Pot of Water to deal with. It works Best in a basket, so you can get it out immediately. You can also use a lotus steamer and pile it all in there and then just pull the Pot when it’s steamed enough, then dump it all into a Colander to get it cooled. Drain extremely well. Pour it into a Buttered 9×13 pan.
Melt Cheese and Half of a stick of butter in the Microwave, stirring occasionally until mixed well and soft enough to pour easily. Melt the other Half stick butter and pour over broccoli, then pour the melted Cheese and it’s 1/2 stick Butter evenly over Broccoli.
Crush Ritz in the Tube by pressing slow and hard on both ends, the tube will burst, so hold it over a Bowl, (or do it inside a gallon sized Baggie). Empty all three Tubes into a Bowl or gallon sized Baggie. Melt the remaining 1/2 stick of Butter and pour over Cracker Crumbs. (I mix it in while in the baggie) Sprinkle Crumbs over Broccoli and Cheese. Bake @325° for 1 hr.
You can do more if you want …this is just a guideline recipe. 6 Bratwurst, Kielbasa’s, Aidell’s Sausages, Andouille, hot dogs, all work. 1 Sweet Onion chopped 1 Apple, cored and chopped 1 tsp or more Caraway seeds. 1 Pkg or about 3 cups Saurkraut. With at least 3/4 c Juice
Sauté Brats in Evoo untill brown on all sides…I use a Frying Pan on Med to Med High because it’s faster… But by all means, if you prefer the IP then do it in there, just need to make sure that you deglaze it’s well after.
Meanwhile, rough chop the Onion and the Apple removing core first.
When Brats are done, remove them and toss the onion in for a few minutes, add the apple. Sprinkle well with caraway seeds. (Sometimes when cooking them in the IP I don’t sauté the onions. But when doing Stove top, I always do). Make sure all the brown is off the bottom so the pot will come to pressure. Toss in Sauerkraut with Juice. Put the Brats on top. Lid on, vent to sealing.
Set the time for 4 min, 1 min NPR.
If you don’t have Sauerkraut and don’t have Apples, but do have Apple Juice and Cabbage and Apple Cider Vinegar, read on.
If you ever want to make Mock Sauerkraut with Bratwurst . Its great too. Slice 1/3 head of the cabbage, set aside. Sauté 6 Brats till brown on all sides, remove to a plate,then sauté. 1-1/1/2 tsp caraway seeds in butter. Add 1 whole rough chopped Onion. Pour in 3/4 cup apple juice and a couple splashes of vinegar,,,,(2 Tbsp?) Add Cabbage. Manual 4 min. Add the browned cooked Brats, set 4 min manual with min Qr.
First, we need to discuss how well done you like your Squash. I like it best a bit crunchy, so if you like yours a little more done you may want to do 6 min and 7 min NPR. For Whole Squash, try 8 min with 7 min NPR On occasion, I use the microwave to put another minute on the cook time, but they keep cooking so I don’t want it too soft.
One important note to keep in mind is that not all Spaghetti Squash are created equally.. like Apples or any other Fruit or Veggie, some are more dense as they grow and the strands are tighter inside, and some are a little more pithy in the middle with looser strands. Some are a bigger than others, so the cook times are not exact for all. This is why I choose to err on the cautious side of the possibility of being just a little undercooked rather than end up with mush which I have had happen too!
I have a method to cook the Sauce and the Squash at the same time….so for the “all in one” method ..….Scroll down past the filling part to the Squash and the Sauce made at the same time… and, no need to poke holes in a whole one if you choose to do them from whole…it’s cooking under pressure from the outside in.. not like a microwave or oven where the pressure builds from the inside out. Make sense?
This recipe will work for shredded Chicken as well, just add it to the Sauce last and heat through.
TO COOK IN THE MICROWAVE. Poke with a fork in several places. Microwave Whole for 12-15 Min. Cut open and clean out the seeds.
TO COOK IN THE IP: This is just one way.☺️ Cut in half. Some people Cut it in half lengthwise but you can cut them width wise if you like…it shreds better…your choice, it just needs to fit back in the pot… scoop out seeds, if your Squash is as big as one of mine was, ( shown in pic below) set 1/2 aside and the other which you will use… drizzle with EVOO, Butter or Ghee, and spread about 1 tsp Regular Better than Bullion Chicken flavor in the wells between the two, (you could do a little more than that if it’s the low sodium Costco version with 1/2 the Sodium).
Add 1 c water in the 6 q Ip. Or 1 1/2 c to the 8 q. Then add the trivet with 2 stacked Squash halves, Manual 6 min with 5 min NPR. Set aside Shred it a bit, then fill with hot filling. directions below:
Ha!Notice the other half of this one directly under the top half.You can even make this with and Indian flair….with Garam Masala for seasoning added to the meat.
If you only have one pot to do all of this…. After Pre cooking your Squash halves from above.
For Spaghetti squash filling: 1 lb Ground Sausage, or Hamburger, or a combo of all. ( whatever you have) Brown seperate in fry pan. Optional.. 1 Kielbasa chopped 1 sweet Onion chopped 2 tsp Italian seasoning. 3 tbsp minced fresh Basil plus a bit for garnish. 4 cloves minced Garlic. 1 jar of your favorite Spaghetti Sauce, Classico or Rao’s, or Bertolli’s is great. Butter for the Squash 2 Tbsp olive oil.
I have also added the all in one method below so if you don’t want to mess with this method….save your self several steps and skip to the method below.
It is so much more convenient to cook the filling in a frying pan or another pot but if you insist, or are in a Hotel where you don’t have access to another divice. …then do this.
Turn pot to Sauté…(.If you are using ground meat, best to sauté it in another fry pan til a little brown, ) and sauté Onion and Garlic in Evoo till soft Add Kielbasa and cooked Meats..heat through. Add Sauce and Italian seasoning. Reduce Sauce, if it reads hot, turn it off for a minute and hit sauté again low. After you fluff the squash, add the hot sauce….. At this point I didnt know if I could get both halves stuffed back in the pot with the filling in them but I did and I did manual for 0 min and QR to reheat the squash. Serve with Mozzarella and Parmesan.
Spaghetti Squash and Sauce both made at the same time…IP
************************************************************ This is my method for cooking the Sauce and Squash at the same time. To make it all in one pot, except for the Hamburger that I like to cook in the frying pan… Sauté and Season the Burger adding the Salt Pepper, Italian Seasoning and Basil. Meanwhile, chop everything else up. Layer the Onion and Garlic in the bottom of the inner pot, pour in 1/2 c of Red Wine, and 1/4 c of Water, (this is the least amount of liquid that can be used along with the “water veggies” in order to prevent the burn notice.) Add 2 tsp Costco’s better than Bullion Chicken, then the Shrooms, then the Burger and lastly the jar of Bertolli Sauce, don’t stir. Put the long handled, long legged trivet down right into the Sauce mixture, ( SEE pic) and then the whole Spaghetti Squash . . If it’s not whole, set the time for 8 min with 5 min Natural pressure release before opening it up. (If it’s whole do 10 min NPR. . You can always microwave the squash if it’s not quite done to your liking. Carefully take the Squash out whole, by lifting it out of the sauce with the long handles of the long legged trivet… set it on the cutting board and cut it in half . Fluff it up season with Butter, Evoo, Salt and Pepper, fluff again, then let t it set while you prep the other half because it was still cooking. You may want to thicken the Sauce with a cornstarch slurry, or reducing it. (To reduce, turn the pot off and back on to Sauté) but we ended up just drinking the Broth from the Bowl.
Poke a fork in the squash to test for doneness. Fork should go in yet have some resistance.Doesn’t look done…hmmmm… but it keeps cooking and the hot filling keeps it cooking even moreYup! Done.This one was slightly over cooked but still good!
This one was made seperatly in the IP . Obviously this one isn’t done at 5 min with 5 min NPR, but it was easy to cut at this point. …. so into the microwave, “as is” it went. 2 min. Then it was perfect. Scoop seeds and Serve immediately with hot sauce from the frying Pan This was Ground Turkey, scallion, garlic, basil, spinach, peppers and mushroom and a little bit of Tomato Sauce filling ***************************************************************************
FOR ANOTHER VERSION. You may like the Mexican Spaghetti Squash Filling Link here.. Taco Salad
*For a Video of Rice PIP and simple Black Beans scroll to the bottom. You can do this with any Beans Recipe or even other food dishes. The key to this method is to rinse the Rice and drain it really well, then using a 1:1 ratio of Rice to Liquid, simply subtract 1 Tbsp liquid per cup . (Ex If you use 2 c Rice then use 2 cups Water or Liquid minus 2-3 Tbsp of that liquid. ) also see my Dirty Rice Recipe here. Dirty Rice IP.
For Simple NO soak, Plain Pinto Beans. No salt… 2 c sorted and rinsed Pintos. Add 4 c water. Set the pressure cook time for 50 min with 30 min NPR. See pics below. Use these to mash and make refried beans from. Mash til desired consistency, salt to taste, add Lard to taste.
Plain Pintos, no salt or seasoning. Sorted and Rinsed. 50 min hi pressure with 30 min NPR. See next pic for Refried Beans
Refried Beans from plain Beans. Just added Salt and Lard to taste.
These are for Hummus, you can leave out the Bacon grease and the Chicken Broth or the spicy pepper if you want for vegetarian. 1 c Beans rinsed, 1 c Sweet Onion, 3 c water, 3 cloves minced Garlic, 2 tsp Low Sodium Better than Bullion Chicken, 2 Tbsp Bacon Grease, 1 tsp Salt, 1 tsp Pepper, 1 tsp Oregano leaves, 2 tsp Chili Powder, 1 tsp Cumin, 1 Thai Chili pepper or Serrano, Set time for 60 min Hi pressure and allow 30 min NPR… see recipe for Hummus here.. Hummus.
Beans: Above are several different Batches…so don’t limit yourself to just one way to make them. You can even Add Fresh pork Butt/Shoulder If you want for Pork and Beans.
I am including 3 methods of making Beans. They include: OVER NIGHT SOAK, FAST SOAK, and NO SOAK methods.
Soooo if you want to do Beans like Pinto Beans, Black Beans or small Red Beans… It is all the same. I have added a recipe for Black Beans from Dry at the bottom.
The pics are of various Beans.
TIP: adding 1 tsp of Baking Soda helps the beans all cook evenly.
I don’t like dealing with any floaty beans that end up crunchy and I want the toxins out, you know….the “tooty” toxins.. and, sometimes I forget to or don’t want to soak over night….I do the 1 hr FAST SOAK method, even though it doesn’t take an hour.
Sort and rinse.AFTER FAST SOAK. Notice the beans have started to swell and are wrinkled.Difference between rinsed and one hr fast soak.Cover By about 2”-2 1/2” water again to cook.
OVER NIGHT SOAK. Sort and rinse Beans, cover them by about 3” of cold water and let them soak over night or for 8 hrs. Follow Recipe and Instructions Below.
FAST SOAK. Sort and rinse the beans, put them in the pot. Cover with water 2″ above the beans for swelling. Turn to sauté, no lid. Bring to a boil and turn off and let set for about five minutes, then dump water and rinse Beans with cold water. Put Beans back into the pot. Cover them by 2”-2 1/2” water. Follow Recipe And Instructions Below.
NO SOAK: Rinse and sort Beans. Cover with 2-2 1/2” water then follow Recipe and Instructions below, EXCEPT If using the beans button then adjust it to 50-60 for some and allow for 25 min NPR.
INSTRUCTIONS and RECIPE Salt the water enough to make it taste Almost as salty as Seawater. I do mine by taste but this is close also can be adjusted for more or less Beans. About the Water. Remember your going to cover them by a bout 2”. For a Pound it will be about 6 cups.
For about 1 lb of sorted and rinsed dry Beans, add Salt to taste (remember Seawater taste). Use a little less if you want to reduce the extra liquid at the end? Some folks Salt after cooking. Your choice 1-2 tsp of Oregano or Italian Seasoning . 1 Bay Leaf. 1 Onion rough chopped. 5-6 cloves Garlic chopped 1-2 tsp Cumin. 2-3 tsp Chili Powder. 1/4 tsp Cayenne Pepper (or more for more spice) 1 Tbsp Olive Oil to keep the foam down
Taste the Water at this point BEFORE adding the Bacon…it, should be almost as salty as Sea Water. You should also be able to taste the Spices in the Water, but Cayenne is sneaky…gets hotter as it is cooking
1 Ham Hock, Ham Bone, Or 6 pieces of Bacon
OPTIONAL: 1 tsp Baking Soda, and some people love Peppers…green, or sweet multicolors.
Put the Lid on, and vent to Sealing.
FOR PRESOAKED BEANS : Press pressure cook, manual or Beans/Chili setting, adjust 35-40 min. And then 15 min to full NPR. TIP: full NPR makes creamier beans.
For Dry.. NO SOAK BEANS: Press pressure cook, manual or Beans and adjust the time to 45-50 min and 25min NPR. Depending on how soft you want them, 45 will give you done, but firm Beans, 50 will give you creamy really soft Beans. Always allow for at least 20 min NPR.. 30 is better. Garbanzos do better at 60 min with 30 min NPR. If you feel that there is too much Liquid when the Beans are done. You can mash some Beans to thicken it up, or you can turn the Pot off and back on to Sauté for a few minutes and reduce the Liquid . But be careful because this will concentrate the Seasonings.
A bit too fullOn this batch I added about 4 cups of shredded Pork Butt with fat and all AFTER cooking since this was a Side for a Mexican Taco feed.Cranberry Beans.. NO SOAK. “Beans/Chili setting” 35 min 15 min NPR. This small batch only had Johnnies seasoning added to the water and 2 tsp Bacon grease.These are the Cranberry Beans from above. Love the Liquor. Mayocoba/Canary Beans with red onion and Garlic.
************************************************************* Black Beans: This is for you Adrianne.
These Beans have a little kick, (2** spicy) so if you want them milder, see the Parentheses next to the Chili powder and Cayenne..
4 c Water. 2 c Black Beans sorted and rinsed. UNSOAKED 1 med Sweet Onion Chopped. 4 Cloves Garlic minced. 3/4-1 tsp powdered or dried and rubbed Oregano. (Rubbed between your palms to crush) 2 tsp Cumin. 1 1/2 tsp Sea Salt. 1/8 tsp Baking Soda. 1/2 TBSP Chili Powder. ( 2 tsp for milder, but do 1/4 tsp Cayenne Pepper) 1/2 tsp Cayenne Pepper. ( 1/4 tsp for milder but do 2 tsp Chili Powder) 1 Tbsp Lard (omit for Vegetarian) Butter works too.
Load into Pot and Press Beans, and adjust time to 45-50 min, allow for 20 min NPR.
About 1” water above the 2 cups of dry Beans in the 6 q
This recipe could also be used for regular Garbonzo Bean Hummus but omit the Wine. Also check out my recipe for regular Hummus Recipe here. Hummus
Black Bean Hummus
INGREDIENTS: 1 cup cooked Black Beans …..(recipe here.) OR 1 Can, Drained Beans Pintos and others cooked In the IP. 2 Tbsp Tahini. 1 clove Garlic minced. 2 Tbsp Olive Oil. 2 Tbsp Lemon juice. Or Lime or lemon/lime 1 Tbsp White Wine Vinegar. Or 2 tsp Wine and 1 tsp AC Vinegar 1/2 tsp ground Cumin Salt and Pepper
Serve with Chips, Pita, Crackers, Peppers, your choice.
DIRECTIONS: In a Food Processor, Blend all the ingredients, starting with Garlic first. Blend it well first before adding the rest of the Ingredients. Add the Beans, they can be cold or hot, then blend until smooth. Let sit for 15 minutes before serving. I like to fancy it up in a Bowl with sprinkled bits of Pepper Flakes and EVOO, or as seen in the Pics with EVOO Peppers, Sun dried Tomato, Paprika, Pine Nuts. Whatever I’m in the Mood for, even Bacon Bits! Enjoy!
Sometimes Accidents happen. Especially around Dessert time. I just needed a simple couple of Pies so I made 2 sheet Pan Pies, the Pumpkin pie dropped on the Counter ??♀️??♀️. Still delicious! The round ones were brought by our Company. the Cherry Pie was not mine.
Scroll down for more Pie Recipes This Recipe calls for 1/4 part Lard and 3/4 part Butter, but You can also use all Butter, or 1/2 c Butter to 1/2 c Lard, or 1/2 Shortening to 1/2 Butter to make Your Crusts, but the more Lard, the harder to work with the Dough because Lard makes the Dough more Sticky. So this is a more workable Dough and still Flakey as if you used Lard.
INGREDIENTS FOR PIE CRUST…. Makes 2: 3/4 tsp Salt. 2 3/4 c flour. 1/4 c Shortening, Butter, Lard (or for Savory, Fat from Pork or Beef Roast skimmings) 3/4 c salted Butter 3/8 c Ice water.. or up to (1/2 c +2 Tbsp)
HINT… FOR THANKSGIVING… Because I make about 6 pies, I pre measure the Flour to single Recipe Batches, (makes 2 Crusts ea) and Add the Salt and Butter to individual Baggies, then I toss them all into the Frigid until I’m ready to make either the Crusts or Pies. Sometimes I roll them out, and roll the Crusts up on Saran Wrap like Pillsbury does to make it easy to just pull out and let come to room temp before adding to the pie pans. I also use a Double Crust Recipe to make Pie Bars in a Jelly Roll Pan. Another Tip… if you are making lots of Pies, you can use a Tortilla Press to start the roll out Process.. just stack them up with wax paper in between, and keep them on a Cookie Sheet in the frigid as you work each one.
Pie Dough is finicky. Too much Water and over mixing can cause tough Crusts. Too much Lard and the Dough can be too sticky to handle and will need more Flour.
DIRECTIONS FOR HAND MIXED. Use a Dry Measure-Measuring Cup (because a Wet Measure-Measuring Cup has a lip on it)….Using the Spooning method to measure your Flour, spoon Flour into your DRY MEASURE-measuring Cup to avoid compacting the Flour, or gently fluff up the Flour in the bag first and carefully dip the Measuring cup under the Flour that you want and let it fall into the Cup, scrape off the excess with a Flat blade. Repeat this for every Cup measured out. Add the Flour and Salt to a large Mixing Bowl and stir with a Whisk or Fork. Using Cold Butter and or Lard, cut into Tbsp sized pieces. Add 1/2 of Butter/lard to the Flour and using a Pastry Cutter or two Forks, cut the Fat into the Flour until it’s all the size of Peas, then cut in the rest of the Fat and cut in until the lumps are more like Cornmeal. Without Pouring the Water in one spot, Drizzle the Ice Water over the Mixture and fold in. Without over working the Dough, Keep folding until the Dough comes together and can be formed into a Ball. If Dough is too dry, then add 1 more Tbsp of Water and mix in. Again try not to Overwork the Dough.
DIRECTIONS FOR FOOD PROCESSOR: Add all ingredients to a food Processor except for the Water and Blend in Food Processor by pulsing until Dough barely begins to form. Add the Ice Water and pulse until starts to form a Ball, it should still have a little Flour on the outside that you will use when you form a ball with it before rolling out. To make the Dough easier to roll out, divide it into half. Form two Balls. Wrap the balls in Saran Wrap or a Baggie and put them into the Fridge for 1 hr…30 minutes minimum. Take one ball out and let set on the counter for 5 min. Proceed to roll the dough out on a Floured surface, Flour the top of the dough and Pin as well. keeping the surfaces floured. See Pics. Another way to do this is to put between two pieces of Saran Wrap.
I have used cold Flour, cold Butter, frozen Fats, or even refrigerated Lard cut into small cubes, ice Water,….etc. different types of Flour as well. The key, in my opinion is COLD Ingredients.
If you use Lard, the Dough will be sticky, and soft depending on how Cold the Ingredients are, if so, turn out onto a heavily floured surface, try not to overwork. Warm hands can cause problems. Granite/Marble is a great surface to work Pie Dough on if you have Pat it out, and gently roll out to 1/8“. if it’s sticky still, then you may need a long Knife to get under it To loosen it to get it in the pan.
Notice that with this SAVORY Crust, I used 1/2 Butter and Half frozen Beef fat from my Pot Roast Skimmings. I would have used Chicken Fat if I had it. So delicious.If you want, for a Savory Crust, now is the time to add some herbs. In this case it was a good pinch ea of Dried Rosemary and Rubbed Sage.For this Crust, (this Pic) I put the dough in my Homemade Granite Tortilla Press to get it started. I had 6 pies to make that day.This was for Turkey Pot Pie below, so I roll it out thicker, it can be rolled thinner.Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven. Turkey Pot Pie Breville or OvenThicker Crust for Turkey Pot Pie. Lard Crust for Turkey Pot Pie very challenging to roll out?Link to : Moms Pumpkin PieFor this Pie, I don’t Pre-Bake the Shell. NOTE… FOR LESS SUGAR, and a little Maple flavor, USE 1 1/2 c Mrs Butterworth Butter Rich Syrup (not the lite stuff) and 3 Tbsp Monk Fruit/Erythritol Blend INSTEAD of the 1/2 c Brown Sugar AND Light Karo Suyrp.. To Pre Bake this Shell, DO NOT POKE HOLES IN THE CRUST….it would be a good thing to use Pie Weights. pinto Beans, Sugar or Rice can work as well. Line the inside of the shell with parchment and fill it, but so will a Stainless Steel Chain-Mail Scrubber. See next pic. Just run it through the Dishwasher first or at least hot soapy Water and welllll rinsed and dried.. I bought this for Cast Iron care but bought it “Round” for this reason!This Pie Crust was 3/4 c Butter and 1/4 c Lard. Easy to work with. And flakey.
