Baking Breakfast keto low-carb savory gluten-free tallow

South Chicago Packing 100% Pure Savory Tallow Pie Crust

Name: South Chicago Packing 100% Pure Savory Tallow Pie Crust
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3 servings
Cuisine: American
Ingredients: 2 cups Almond flour; 2 tablespoons Coconut flour; 1 teaspoon Fine sea salt; 0.5 cup South Chicago Packing 100% Pure; 1 each Large egg; 1 teaspoon Apple cider vinegar; 1 to 2 tablespoons Cold water

A savory, keto-friendly pie crust made with South Chicago Packing 100% Pure tallow instead of butter or lard for a rich, flaky texture and stable crust that holds up to wet fillings. Great for quiches, pot pies, and low-carb tarts where a buttery flavor isn’t desired.

0.0(0 reviews)

Prep: 40m · Cook: 15m · Total55 mins

DifficultyEasy

Serves3

AuthorJake

South Chicago Packing 100% Pure Savory Tallow Pie Crust

Ingredient Spotlight

Almond flour

Finely ground blanched almonds commonly used in gluten‑free and low‑carb baking; it’s milled from peeled almonds (not skins) so it’s lighter and finer than almond meal. It has a mild, sweet, nutty flavor and adds tenderness and moisture but less structure than wheat flour. You’ll find it in the baking or gluten‑free aisle at supermarkets, natural food stores, or online. Good substitutes are finely ground oat flour or a blend of all‑purpose flour with a little extra fat (note: volume swaps aren’t 1:1).

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Ingredient Spotlight

Coconut flour

Made from dried, defatted coconut meat that’s been ground into a very fine powder, popular in paleo and gluten‑free baking and in tropical/Caribbean cuisines. It has a sweet, coconutty scent and flavor and is extremely absorbent, so recipes using it require more eggs or liquid and cannot be swapped 1:1 with most flours. You can buy it in most supermarkets’ natural‑foods sections or online. Substitute with almond flour or a combination of oat/all‑purpose flour and extra liquid, but expect texture and moisture differences and adjust recipes accordingly.

Ingredient Spotlight

South Chicago Packing 100% Pure

This appears to be a brand label and looks incomplete as listed (likely referring to 100% pure lard or rendered animal fat from South Chicago Packing). If it is lard/tallow, it’s a traditional cooking fat used in many cuisines for frying and pastry with a neutral to slightly porky flavor and high smoke point. It’s sold at some butchers, ethnic markets, specialty grocers, or online under various brands; if you can’t locate it, substitute with vegetable shortening, rendered beef tallow, butter, or neutral oil depending on the use (pastry vs frying).

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Jake's note

"This tallow crust gives a savory backbone to quiches and rustic pot pies — it’s especially nice for hearty, meaty fillings and for cooks who prefer a non-dairy fat. It’s simple to make and holds together well without becoming soggy."

South Chicago Packing 100% Pure Savory Tallow Pie Crust

This is a savory, low‑carb pie crust that leans into beef fat rather than butter, so it reads more like a sturdy country crust than a sweet, flaky tart shell. South Chicago Packing 100% Pure tallow gives the dough a clean, beefy backbone and a higher melting point than butter or many vegetable oils, which helps the crust stay crisp at the edges and resist sogging from wet fillings like quiche custard or braised chicken pot pie. Using almond and coconut flours keeps the texture crumbly and tender while keeping the recipe gluten‑free and keto friendly.

The chemistry here is simple: cold, solid tallow broken into pea‑sized pieces creates pockets of fat that bake into flake, while a single egg and a splash of apple cider vinegar bind and tenderize without weighing the dough down. Chill the formed crust before baking and par‑bake when making wetter fillings for the best structural results. This version is for people who want a savory, savory‑forward crust—paleo and keto cooks, anyone avoiding dairy, or the cook who wants a rich, beefy counterpoint to delicate herb or mushroom fillings.

Plan your timing

Enter your target meal time:

6:00 pm–6:11 pm→Combine dry ingredients

6:11 pm–6:22 pm→Cut in the tallow

6:22 pm–6:33 pm→Bind the dough

6:33 pm–6:44 pm→Shape and chill

6:44 pm–6:55 pm→Bake (blind or with filling)

Ingredients

Yield

Instructions

Combine dry ingredients

In a medium bowl whisk together the almond flour, coconut flour, and fine sea salt until evenly distributed. This creates a uniform base so the tallow will incorporate cleanly and the crust will bake evenly.

For this step

2 cupsAlmond flour
2 tablespoonsCoconut flour
1 teaspoonFine sea salt

Cut in the tallow

Add chilled South Chicago Packing 100% Pure tallow (cut into small pieces if solid) to the dry mix. Using a pastry cutter, two forks, or your fingertips, work the tallow into the flour until the mixture resembles coarse crumbs with some pea-sized pieces for flakiness.

For this step

0.5 cupSouth Chicago Packing 100% Pure

Bind the dough

Whisk the egg and apple cider vinegar together, then add to the crumb mixture. Stir gently, adding the cold water a tablespoon at a time, until the dough holds together when pressed — avoid overworking. If it’s too dry add another teaspoon of water; if too wet, sprinkle in a little more almond flour.

For this step

1 eachLarge egg
1 teaspoonApple cider vinegar
1 to 2 tablespoonsCold water

Shape and chill

Press the dough evenly into a 9-inch pie plate (or into a tart pan) using your fingers or the bottom of a measuring cup to smooth the surface and form a slightly thicker rim. Wrap and chill in the refrigerator for 20–30 minutes to firm the tallow and relax the crust.

Bake (blind or with filling)

For a par-bake (recommended for wet fillings) preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans; bake 12–15 minutes until edges set. Remove weights and bake 3–5 more minutes for a lightly golden surface, then add filling and finish baking as the recipe requires. For a fully baked savory tart, bake 18–22 minutes until golden and firm.

Tips from the kitchen

Keep tallow ice‑cold

Work with chilled tallow cut into small cubes so it distributes as discrete pockets; if it softens, refrigerate the bowl briefly before proceeding.

Pea‑sized fat pieces

Aim for some pea‑sized bits in the crumb — they steam and create flakiness without over‑greasing the dough.

Par‑bake for wet fillings

Blind bake the crust with parchment and weights until the edges set, then finish without weights so custards or stews don’t make the base soggy.

Measure almond flour properly

Spoon and level almond flour into the measuring cup—packed almond flour makes the dough dry and crumbly.

Don’t overwork dough

Mix just until it holds together; over‑mixing activates almond oils and can create a gluey, dense crust.

Variations & substitutions

Herbed Parmesan Crust

Fold 2–3 tablespoons finely grated Parmesan and 1 teaspoon mixed dried herbs into the dry ingredients for an umami boost that crisps beautifully with tallow.

Pork Lard Substitute

Swap equal weight lard for tallow if you prefer a milder pork flavor; chill and handle the same way for comparable flakiness.

Nut‑free Seed Flour

Use blanched sunflower seed flour (1:1) in place of almond flour for a nut‑free option, and add an extra tablespoon of coconut flour to adjust absorbency.

Cheesy Crust Variation

Stir in 3 tablespoons grated aged cheddar into the dry mix for a savory, crisp crust that pairs well with tomato‑based fillings.

Storage & make-ahead

Store any baked crust or finished tart covered in the refrigerator for up to 3 days; separate layers with parchment to prevent sticking. Unbaked dough can be wrapped tightly and frozen for up to 3 months—thaw overnight in the fridge before rolling or pressing into the pan. Reheat slices in a 350°F oven for 8–12 minutes to refresh crispness; avoid microwaving, which will soften the crust.

What to serve with it

Serve this tallow crust quiche or tart warm with a bright, acidic salad—arugula with lemon vinaigrette or quick pickled cucumbers cuts through the richness. For heartier plates, roasted root vegetables or sautéed greens match the beefy notes; finish with fresh thyme or chives. Pair with a dry Riesling or a medium‑bodied amber ale to balance the savory fat.

Frequently asked questions

Can I use butter instead of tallow?

Yes, but butter will yield a different, more buttery flavor and a slightly softer crust because it contains water; reduce any added liquid slightly and chill well to get comparable flakiness.

Will the crust be greasy?

If you keep the tallow cold and work it into pea‑sized pieces, the finished crust will be crisp rather than greasy; overworking or melting the fat into the flour is what releases excess oil.

Why add apple cider vinegar?

A small splash of vinegar helps tenderize the nut flours and improves dough cohesion without adding flavor, giving a more tender bite in the crust.

How do I fix a cracked crust?

Patch small cracks by pressing a little extra dough over them and smoothing with a damp fingertip, then chill again before baking to prevent spreading.

Can I make this crust ahead of time?

Yes—the dough can be formed into the pan, wrapped, and refrigerated up to 48 hours or frozen up to 3 months; par‑bake from chilled for best results.

Will this work for sweet pies?

Tallow has a pronounced savory profile, so it’s best for savory fillings; for sweet pies, use butter or a neutral vegetable shortening for a more compatible flavor.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

3 servings

Step 1: Combine dry ingredients

🛒 BuyAlmond flour2 cups
Coconut flour2 tablespoons
Fine sea salt1 teaspoon

Step 2: Cut in the tallow

🛒 BuySouth Chicago Packing 100% Pure0.5 cup

Step 3: Bind the dough

Large egg1 each
Apple cider vinegar1 teaspoon
Cold water1 to 2 tablespoons

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1/8 pie crust (50g)

Calories156

Total Fat2.2g

Saturated Fat0.5g

Trans Fat0g

Polyunsaturated Fat0.6g

Monounsaturated Fat0.8g

Total Carbohydrates28.8g

Dietary Fiber1.9g

Total Sugars2.1g

Protein5.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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