South Chicago Packing 100% Pure Savory Tallow Pie Crust

How to Make South Chicago Packing 100% Pure Savory Tallow Pie Crust

1. 1

   Step 1: 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
   
2. 2

   Step 2: 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

   • 1/2 cupSouth Chicago Packing 100% Pure
   
3. 3

   Step 3: 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
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.