Can Bacon Fat Replace Crisco in Pie Crusts?
When it comes to making pie crusts, Crisco is a popular choice due to its neutral flavor and excellent properties for baking. However, there are occasions when you might want to explore alternatives, especially if you are looking to add a unique flavor profile. One alternative that comes to mind is bacon fat. In this article, we will explore the possibility of using rendered and chilled bacon fat as a substitute for Crisco in pie crusts, and discuss its benefits and potential drawbacks.
Introduction to Bacon Fat in Pie Crusts
Bacon fat, rendered from smoked or regular bacon, can indeed be used in pie crusts, particularly for savory applications like pork pie Wellingtons, quiches, chicken pot pies, and meat or cheese pasties. According to culinary experts and personal experience, bacon fat is an excellent choice for adding a delicious and smoky flavor to pies.
Comparison with Butter and Crisco
It's important to note that bacon fat has a lower water content compared to butter, which means it isn't as prone to releasing steam during baking. This can affect the flakiness of the crust, making it potentially less flaky and more crumbly. However, if the fat is properly chilled and evenly distributed through the flour, maintaining pea-sized pieces of fat, the crust will still taste great and is certainly worth a try.
My mother's experience: She used bacon fat from smoked bacon to make cherry pies, and the pies had a very smoky taste. This example shows that while the flavor can be appealing, it might not be suitable for every pie recipe. It was more effective in savory pies.
Flavor Considerations
Bacon fat is more flavorful than butter, so it's best suited for savory pie crusts. On the other hand, lard, another common ingredient for pie crusts, has a milder flavor and is versatile for both sweet and savory pies.
One innovative idea is to use bacon fat in the crust of an apple pie with pork and apples. This combination can be an exciting twist, and it may be more effective in meat pies compared to sweet pies like lemon or strawberry mousse.
Cultural Example: Quebecois Meat Pie - Tourtiere
In Quebec, Canada, a traditional meat pie called tourtiere is often made with a crust that uses bacon fat instead of butter. This crust not only adds a distinct flavor but is also used in a recipe that beautifully combines lean ground pork with other traditional spices and ingredients.
Tourtiere Recipe
Ingredients:
1 pound lean ground pork 1/2 cup water 1 onion, chopped fine 1 garlic clove, crushed 1 tsp dried sage 1 tsp dried thyme 1/2 tsp salt 1/2 tsp dry mustard 1/8 tsp ground cloves 1/8 tsp ground allspice 1/8 tsp ground nutmeg 1/4 tsp ground black pepper 1 potato, boiled and mashed Pastry for a double crust pie, made with bacon fat as all or part of the fatInstructions:
Combine all the ingredients except for the potato and pie crust in a large frying pan or pot. Bring to a boil, then reduce heat to low and simmer until most of the liquid has evaporated, approximately 45 minutes. Remove from heat and thoroughly mix in the mashed potato. Line a pie plate with half of the pastry. Pour in the meat mixture, then top with the remaining pastry. Brush the top with a little milk. Bake at 400 degrees for 30 minutes.Pros and Cons of Using Bacon Fat in Pie Crusts
Pros Cons Rich, smoky flavor Potentially less flaky and crumbly compared to butter Unique taste for savory pies Limited to savory applications Waste reduction - repurpose bacon fat from cooking Some recipes may not benefit from the added flavorConclusion
While bacon fat can be a delightful addition to pie crusts, particularly for savory pies, it's important to carefully consider the type of pie you are making. It's a unique ingredient that offers a rich, smoky flavor but may not be as ideal for sweet pies. Whether you choose to use it or not, experimenting with different ingredients can lead to innovative and delicious baked goods.