Baking with lard is a fantastic way to achieve rich, flaky, and tender textures in your baked goods. Known for its unique properties, lard creates results that are difficult to replicate with butter or vegetable shortening. Here’s a comprehensive guide to baking with lard:
Baking with Lard?
- Flakiness: Lard’s unique fat structure makes it perfect for flaky pie crusts, biscuits, and pastries.
- Moisture: It locks in moisture, keeping baked goods soft and tender.
- Neutral Flavor: Unlike butter, lard has a neutral taste that allows other flavors in your recipe to shine.
- Healthier than You Think: High-quality, unprocessed lard contains less saturated fat than butter and no harmful trans fats.
How to Use Lard in Baking
1. Substituting Lard for Other Fats
- Butter or Shortening: Replace butter or vegetable shortening with lard in a 1:1 ratio. For example, if a recipe calls for 1 cup of butter, use 1 cup of lard.
- Oil: Use slightly less lard than oil. For example, substitute ¾ cup of lard for 1 cup of oil.
2. Chilled Lard for Pastries
- For pie crusts, biscuits, and puff pastry, use cold lard straight from the fridge.
- Cut the lard into small cubes and blend it with the dry ingredients to create pea-sized bits. This helps achieve a flaky texture.
3. Creaming Method for Cakes and Cookies
- For cakes and cookies, allow the lard to soften at room temperature, then cream it with sugar as you would with butter.
Recipes Where Lard Shines
- Pie Crusts: Lard makes exceptionally flaky pie crusts. Combine flour, cold lard, and a bit of water for a buttery texture without the butter.
- Biscuits and Scones: Lard creates light, fluffy biscuits that rise beautifully.
- Cookies: Swap butter for lard in your cookie recipes to produce soft, chewy results.
- Breads: Lard adds richness and moisture to homemade bread or rolls.
- Pastries and Empanadas: Achieve crisp, tender dough that holds its shape perfectly.
Tips for Success
- Use High-Quality Lard: Opt for rendered leaf lard or unhydrogenated lard from a trusted source. These types are pure and have no porky aftertaste.
- Chill Everything: For flaky textures, keep your ingredients cold. Work quickly to avoid melting the fat.
- Don’t Overmix: Overworking dough with lard can result in tough baked goods. Mix until just combined.
- Measure Precisely: Too much lard can make baked goods greasy, so stick to the recipe’s measurements.
Storage
Store lard in an airtight container in the fridge for several months, or freeze it for up to a year. Let it soften slightly at room temperature before using for easier handling.
Try This Simple Lard Pie Crust Recipe
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold lard
- 6–8 tbsp ice water
Instructions:
- Combine flour and salt in a bowl.
- Cut in cold lard with a pastry cutter or fork until it resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing gently until the dough holds together.
- Divide into two discs, wrap in plastic, and chill for 30 minutes before rolling out.
Enjoy the flakiest crusts and tender baked goods with lard!