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crafty_packratI'm using this recipe by Melissa Clark. Isued this weight-to-volume converter to figure out how much of the leaf lard I needed, because it wasn't in a nice pre-measured form, and neither was the butter.
So far I've made the crust and but it in the fridge -- it might have been easier with a food processor, but I managed with a sifter, a bowl, and a pastry cutter. The crust dough has a texture slightly better than the quark cheesecake dough, slightly sticky but malleable, like children's molding clay.
Tomorrow, I'll bake the crust -- maybe use rice as pie weights? -- and then the pie. I won't be using kirsch or brandy, but maybe I'll add a dash of Mexican vanilla...
So far I've made the crust and but it in the fridge -- it might have been easier with a food processor, but I managed with a sifter, a bowl, and a pastry cutter. The crust dough has a texture slightly better than the quark cheesecake dough, slightly sticky but malleable, like children's molding clay.
Tomorrow, I'll bake the crust -- maybe use rice as pie weights? -- and then the pie. I won't be using kirsch or brandy, but maybe I'll add a dash of Mexican vanilla...
