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Home Cooking 23

Why Must Pork Fat Be Rendered for Pie Dough?

opinionatedchef | Apr 10, 2015 02:48 PM

After reading many recent raves for including real, fresh, untreated lard (not canned w/ additives) in pastry dough, I have just sliced up a pound+ of clean whitish pork fat and it has just gone into a roasting pan in a low oven. As I was slicing it, the question above came into my thoughts. What would happen if i just small-cubed the unrendered pork fat and put that into my processor pie dough?
Thanks for the education!

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