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Top Rated Lard Recipes
"Take some time out to make something special for family and friends with this delectable recipe."— Jay Christian, author of Hollywood Celebrity Recipes
Chef John Stage of New York's famous Dinosaur Bar-B-Que lends us his favorite Thanksgiving recipe that incorporates the Thanksgiving staple, sweet potatoes, into another Thanksgiving favorie, Pecan Pie.
Carnitas are made of pork braised and browned in lard. In this case, the meat is caramelized in brown sugar and milk during its last pass in the dutch oven. Recipe courtesy of Pati Jinich
A Maryland staple with an extra Maryland twist.This recipe is modified from a version courtesy of Oxmoor House via MyRecipes.com.
Want to learn how to make the New Mexican state cookie? Here is a fail-proof and super easy recipe for homemade biscochitos, a lard-based cookie that is flavored with star anise and cinnamon. They’re often served during celebrations like weddings, baptisms, and religious holidays, like Christmas.Recipe courtesy of New Mexican Foodie
The thought of making breakfast in the morning is cause enough to hit snooze. Luckily, these baked taquitos make for an easy breakfast of champions. Customize the recipe to your liking, swapping out what you dislike and putting in what you do.Recipe courtesy of Mexican Please
Here is a delicious and classic braised short rib recipe, adapted from the 1948 spring issue of Good Housekeeping Magazine.
They're simple, and yet so many fail so often to allow these simple breakfast standbys to really stand out. Smooth refried beans, steamed flour tortillas, chorizo, cheese, and crunchy fried potatoes — that's it. If you want to gussy them up, whip up a batch of fresh simple salsa and guac, or add some scrambled egg. If you don't have time to make your own refried beans, get a can of refried beans and doctor them up with a diced onion, hot sauce, water, and a handful of cheese to make them even tastier. Great in the mornings with kids, or for hangovers if you're still acting like one, and a quick savory dish if you're setting out to have breakfast for dinner.Click here to see Fall in Love with Breakfast Again — at Dinner.
It’s fiery. It overtakes your taste buds and burns your mouth in just the right way. Nashville hot chicken allegedly born out of infidelity is nothing less than a Music City tradition — spicy, greasy, and indulgent.
One of my favorite autumn delights growing up in Texas was fresh pecans. My grandmother would gather the nuts from her pecan trees and bring them on Thanksgiving unshelled to share. The family would sit around, visit cracking pecans and what we didn’t eat right from the shell, we would use for pies.For more great recipes like this one, check out our list of every Thanksgiving pie recipe, ever.
It's always great to have a batch of refried beans on hand. This staple of Mexican and Tex-Mex cuisine goes great as a side with grilled proteins and all the classic fixings, in a bowl as part of a taco salad, in tacos, burritos, and quesadillas... the possibilities are as they say, endless. In the photo attached, they're being served as part of a breakfast taco with potatoes and chorizo.
This is a gem of a recipe. If you prefer to make your own jam for it, go right ahead, but they taste equally good with a nice quality store-bought jam.
Lard comes from rendered animal fat, often from pigs, and has been a staple in baking and cooking for centuries. In savory applications, it&aposs fine to use unrefined lard that still has a porky flavor. But if you&aposre wanting to use it for sweet dishes, you&aposll need to seek out rendered leaf lard, a particular fat found around the kidneys, which has a neutral taste. Lard gained a bad reputation in the late 20th century for being particularly unhealthy, but in reality it&aposs not that different from other solid fats. Lard actually has less trans fat than shortening and less saturated fat than butter. While it will never have a health food halo, it certainly doesn&apost live up to its bad reputation.
"Shortening" in reality can refer to any solid fat, but the most common usage of the term is when talking about vegetable-based shortening. Made from vegetable oils — often soybean, cottonseed, or palm oils — vegetable shortening is a vegetarian alternative to lard. Introduced as Crisco to consumers in 1911, it became a popular "healthy" choice, though research now shows there isn&apost too much difference between the two when it comes to nutrition. Crisco can be bought plain or with a buttery flavor added.
Old-Fashioned Lard Biscuits
These old-fashioned lard biscuits are incredibly easy to make! With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. Stay tuned for my classic sausage gravy to pair with these biscuits coming up!
I’m a biscuits girl. I like them all which ways. Classic ones with butter and jam. Classier ones with thyme and black pepper or maybe even studded with bacon. I even love quick drop biscuits that kinda feel like cheating because they don’t even get my hands messy, but who cares, cuz biscuits.
But lately, lard has been my go to for making my comforting biscuits. If you have never had a biscuit made with lard, you need to. Read: NEED.
The overall texture of a lard biscuit is so much different than those made with butter. They are just softer, more tender, and crazy flaky! I can’t get enough!
A few weeks ago I showed you all how to render your own silky white lard. It is a beautiful thing. If you haven’t checked it out yet, get at it here!
But if you don’t want to make your own lard, you can purchase rendered lard online. I love this pure lard from from Fatworks Foods. They also sell it in quite a few stores across the US. You can see where they are selling it here.
You can also easily find other rendered lards in the grocery store, though many of them are hydrogenated so check your labels. I have also seen high quality lard in grocery stores that sell natural foods and sometimes at farmer’s markets. Or do you save your bacon fat? Well, then you already have some lard! Bacon flavored lard!
The process of making lard biscuits is identical to the process of making butter biscuits. We’ll use the biscuit mixing method, which maybe you remember from my tutorial is an incredibly simple process!
The steps include: mixing all of the dry ingredients together, then cutting in the fat, adding the liquid, then gently shaping. Let me walk you through it.
STEP 1: Mix all of your dry ingredients together.
Pre-heat your oven to 450F before you start so your cold biscuits can go right in after shaped.
In a large mixing bowl, whisk together your flour, salt, baking soda, and baking powder. Some people read my biscuit recipes and gasp at the amount of baking powder assuming it is an error. It is not. I understand a tablespoon of baking powder sounds crazy. Just trust me.
STEP 2: Cut in your cold lard.
You may have heard me talk about the importance of this step before, but this process of cutting the fat through the flour is necessary to shorten the gluten strands. All fats in the professional baking world are referred to by the generic term of “shortening” even when not using the specific fat called shortening.
Liquid is the enemy of glutens developing too much when you are aiming for a tender biscuit (or any pastry for that matter). The fat is acting like a little protective barrier between the liquid and the flour.
Now at this point you could make a decision to go with half the amount of lard and use butter for the other half if you are bound and determined to get a butter flavor. They won’t have quite the same soft fluffy texture. I find that just brushing them with melted butter at the end of baking is enough butter flavor for me. But you do you. I’ll make it your call.
I like to use a pasty cutter to cut the fat through. You could use a fork, or even your hands. BUT you want your fat to be very cold and your hands can start lowering that temperature. As soon as the fat/dry mixture resembles coarse meal you are ready to add the liquid.
STEP 3: Mix in your cold liquid.
I am a firm believer in buttermilk for biscuits. You just want the acidity from the buttermilk to assist in the rise and it also plays a key role in the flavor. Luckily, I literally live next door to a grocery store that sells buttermilk in half pints which is the exact amount I need for 1 batch of biscuits. But I definitely understand not wanting to buy buttermilk for just one recipe and sometimes you can only find quarts.
If you do not have buttermilk/do not want to buy butter milk, then you can make your own buttermilk substitute very easily. Put 1 TBSP of either lemon juice or white vinegar in a liquid measuring cup. Add enough regular milk to the measuring cup to measure 1 cup. Stir together and let the mixture sit for at least 5 minutes in the refrigerator (we want the liquid cold for this recipe!). The acid will curdle the milk and will work as a great substitute for buttermilk.
Pour all of the buttermilk, or buttermilk substitute, into the bowl at once and gently stir together. I like to use a wooden spoon for this but you could use a rubber spatula if you like. Stir just until the mixture is all one mass but not until smooth. You want it to be lumpy and you don’t want to stir very much. It usually only takes me about 5-6 stirs to get here. The mixture is going to seem really wet. Too wet. If it does, then you are good. You want it almost too wet to handle.
STEP 4: Shape the dough and bake.
I never, never ever, use a rolling-pin when making biscuits! You know that scene at the beginning of Pitch Perfect where Anna Kendrick is making biscuits then starts singing Cups. I know you know. Freaking adorable and I love her, but that scene kills me. The whole time I’m watching it I can’t concentrate because of the blasphemy performed on those biscuits. She kneads the heck out of that dough then rolls it out with a rolling-pin. Those biscuits were rocks. I just know it! I’m not crazy. Moving on…
Flour a clean work surface and your hands. Gently gather all of the dough and place it on the floured surface. Now, using your hands, pat the dough out to about a 1/2 inch thick disc. You may need to dust a bit of flour on top of the dough. Now, fold the dough in half and then in half again going the other way so that you create layers in the dough. Do about 5 folds, gently patting out in between, to create layers. The layers you create by folding the dough over create the flakiness and layers in the bisuits. Pat the dough out 1 more time to the thickness you will cut them at. I like them about about 1 inch thickness.
Use a biscuit cutter, or cup if you don’t have one, to stamp out the biscuit. I like to use my red wine glass. It is about 3 inches in diameter and gives me 5 very large biscuits. Use whatever size you prefer.
I like to place my biscuits in a spring form pan very close together to bake. I believe this helps the biscuits climb on each other and in the pan to rise more. But you can definitely bake them on a sheet pan if you prefer.
Once baked, you can brush with melted butter if you like. OR you can top with sausage gravy. I have that recipe coming up for you in a couple days. Stay tuned! It is just the fall comfort food recipe you need!
More Lard Substitutes
For some recipes, you may not want to use butter, and there are alternatives. Your second best option is vegetable shortening, which replaced lard as a common cooking ingredient when it was invented. Lard and vegetable shortening have almost the same amount of fat. You can generally get away with substituting 1 cup of shortening for 1 cup lard, though you may want to add 2 extra tablespoons to your recipe.
If your recipe calls for frying with lard, shortening is a better option than butter. Shortening and lard have a higher smoke point than butter. They also contain less water, so you won’t have to worry as much about splattering.
Oils are another possible lard substitute. Every type of oil will affect your recipe in different ways because of the fat content. For instance, when switching to oils, your cookies will likely spread more. You can combat this by chilling the dough before baking.
- Vegetable oil: Substitute 7/8 cup vegetable oil for 1 cup lard.
- Olive oil: Substitute 1 cup olive oil for 1 cup lard.
- Coconut oil: Substitute 1 cup coconut oil for 1 cup lard. This option will add a hint of coconut flavor, though that might not be a bad thing for some recipes.
If you do want to try cooking with lard but don't know where to find it, look for it in the refrigerated section of your grocery store. It's often packaged like sticks of butter near the butter and other dairy items on refrigerated shelves.
Pennsylvania Dutch Lard Biscuits
The rich culinary heritage of the Pennsylvania Dutch means their classic cooking methods and ingredients are still used on a daily basis. In their parts of the eastern United States, traditions seem to remain unaltered despite the rapid changes in the world around them. Baking is an essential part of this culture and many recipes honor the German heritage of the first immigrants to the area. Despite common belief, the current occupants of the area are descendants of Germans, and not Dutch people, but they're referred to as Dutch from the term deutsch, which means German in that language.
Delicious pretzels, sweet rolls, soups, stews, savory pies, and canned and pickled products reflect farmers' need for hearty and caloric foods. Some still use wood ovens to cook, and old-fashioned animal fats like lard to enrich their dough. Our savory biscuit recipe using lard is a testament to the Pennsylvania Dutch tradition.
When it comes to biscuits, lard gives them the perfect texture. Easy to make, these savory biscuits can be on your table in less than 20 minutes. Ideal to accompany soups and stews, the biscuits are also great with eggs and sausage, and any leftover biscuits can be reheated on a skillet. Serve them with bread and butter for a quick and satisfying snack.
The Lost Art of Cooking With Lard
Most of us long for the authenticity of old-fashioned recipes, in which farm-fresh ingredients contribute honest flavors. Free-range eggs, with their sunny, orange yolks freshly churned butter sparkling with the last drops of its briny whey: This is the way food ought to taste.
Thoughtful shoppers can resurrect some of those flavors by shopping carefully at farmstands and farmers markets. But one great heritage ingredient missing from most tables today is lard. Used in kitchens for centuries, lard (rendered from pork fat) has a unique mix of different types of fats that give it wonderful qualities, especially for baking and frying. If you&rsquove never eaten foods cooked with lard, you&rsquore in for a lovely surprise when you do.
Like most animal fats, lard is higher in saturated fat than most vegetable oils. Lard&rsquos reputation was tarnished decades ago when manufacturers persuaded us that Crisco and Parkay, which are vegetable oils that are &ldquohydrogenated&rdquo using chemical processes to change the oils to solids, were better choices than traditional animal fats. Then, in the &rsquo90s, when the medical establishment began to hammer on saturated fats as the culprits in heart disease, lard&rsquos shunning was complete.
But maybe it&rsquos time to return to those time-honored foods. As the editors of Grit magazine explain in the forward to their new book Lard: The Lost Art of Cooking With Your Grandmother&rsquos Secret Ingredient, lard contains less saturated fat than butter. The fat composition of lard rendered from pigs raised on pasture is better for you than lard from pigs raised in industrial confinement. Not only are the industrial hogs fed antibiotics and growth stimulants, but commercial lard is bleached and deodorized.
New research shows that saturated fat is not the heart-slayer it was once deemed to be, whereas the trans fats found in hydrogenated fats are worse for us than we realized. (Learn more in The Fats You Need for a Healthy Diet.) It turns out that the trans fats in hydrogenated vegetable margarines and shortenings are lopsided in their ratio of omega-6 to omega-3 fatty acids, and those ratios have been linked to heart disease.
Most of us enjoy food for its flavor, however, not just for its nutritional value. As the 150 recipes in Lard demonstrate, this truly natural fat can contribute delicate flavor to any meal. Look to lard for flaky, tender biscuits and pie crusts, and discover how its high smoke point (370 degrees Fahrenheit) makes it ideal for frying. Grit magazine&rsquos lard book includes information on how to locate sources for lard from pastured pigs and instructions to render it yourself.
Try these three great lard recipes from Lard: The Lost Art of Cooking With Your Grandmother's Secret Ingredient:
Visit the MOTHER EARTH NEWS shopping page to order this book.
Robin Mather is a senior associate editor at MOTHER EARTH NEWS and the author of The Feast Nearby, a collection of essays and recipes from her year of eating locally on $40 a week. In her spare time, she is a hand-spinner, knitter, weaver, homebrewer, cheese maker and avid cook who cures her own bacon. Find her on Twitter, Facebook or Google+.
How to Cook Flour Tortillas
Whether you use a hot skillet, an authentic Mexican comal or flat griddle, you will need to preheat your cooking surface in order to get the best results.
No need to grease the surface, however. All you have to do is roll out the tortilla dough and then place it directly on the hot surface.
Then look for the distinctive bubbling that comes with a perfectly heated griddle.
Once you’ve cooked the first side, turn over and cook the next side.
Stack cooked tortillas and serve warm.
Why Are My Flour Tortillas Breaking?
One of the main reasons why flour tortillas might break after they’ve been cooked is that they’ve been allowed to dry out.
To curb this, use a tortilla warmer, microwaveable tortilla pouch, wrap in aluminum foil or use a clean kitchen towel to keep the moisture in the tortillas.
You can also warm your tortillas in the microwave by covering with a microwave-safe plate on top and bottom and heating on HI for 10 seconds at time to warm.
And, any leftover tortillas, place in a sealed plastic bag.
How Do I Make Tortilla Bowls?
It’s easy to make tortilla bowls without frying. And, you can fill them with your favorite ingredients. Best of all–you made everything from scratch–start to finish.
Just follow the instructions found in my recipe: Homemade Oven Baked Tortilla Bowls. You won’t believe how easy it is to make these in just minutes!
- ½ teaspoon lard
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons butter, frozen
- 2 tablespoons lard, frozen
- 1 teaspoon bacon drippings
- 1 cup buttermilk
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.
Hot and Cold Process Lard Soap Recipes
A lard soap recipe, in addition to containing a significant quantity of lard, should also contain complementary fats to bolster bubbles and skin conditioning properties. In this article, we explore a lard soap recipe, hot processed to quickly yield a hard bar of soap. Another lard soap recipe uses the Heat Transfer Cold Process method, producing a creamy, smooth soap bar. When you have a lard soap recipe, hot processing creates a bar of soap that is completely saponified and ready to use, if necessary, as soon as it is cooled and cut. Of course, any bar of soap will still benefit from a four- to six-week curing period, which will make the most of a lard soap recipe’s creamy, stable lathering qualities and moisturizing benefits to the skin. The fat known as lard includes a high percentage of saturated fats, similar to the sebum we produce in human skin. When a soap is superfatted with a percentage of lard, the recipe will be gentle and moisturizing to the skin.
What other oils and fats go well with lard? Coconut oil is a useful addition to increase the size of the bubbles in the lather. If you prefer a very bubbly lather, a bit of coconut oil will help. While lard can be used at up to 100% of a soap recipe’s oils, it is better at around 60-80%, combined with conditioning and bar-hardening oils such as olive oil, shea butter, or castor oil. Lard provides so many good qualities to a bar of soap on its own that you are virtually unlimited when it comes to which oils you can combine. Lard soap provides a good opportunity to experiment with new oils in a recipe, or to clean out your cupboard of bits and pieces of various oils. Lard has properties in soap that are similar to palm and other solid nut butters such as cocoa butter and shea butter. As such, there is really no reason to use these fats in a lard soap bar unless you need to use them up — because of the lard content, the bar will already be hard, with a stable, creamy, moisturizing lather.
Heat Transfer Cold Process Lard Soap Recipe
- 12 oz. lard
- 8 oz. coconut oil
- 12 oz. pure olive oil
- 4.45 oz. sodium hydroxide
- 10 oz. water
Weigh the sodium hydroxide into a lye-safe container and set aside. Weigh the water into a heat-safe and lye-safe container. Wear protective goggles. Gloves and a face mask are also recommended, but good ventilation is vital. In a well-ventilated area, pour the lye into the water slowly and stir to dissolve. Set aside.
Weigh the lard and coconut oils, then place the hard oils into a large heat-safe and lye-safe bowl. Pour the hot lye water over the hard oils and stir for a few minutes until the fats are completely melted. Weigh the olive oil into a separate container, then pour into the fats/lye mixture and stir well. Using a stick blender, blend until thin to medium trace is reached. Add any fragrance or essential oils according to manufacturer recommendation and blend thoroughly. Add colors, if using. Pour into mold(s) and insulate, if desired. Soap should be ready to unmold in 24-48 hours. Slice after unmolding. Allow to cure in a dark, dry location with good ventilation for four to six weeks before using, for best results.
Hot Process Lard Soap Recipe
- 14 oz. lard — set aside 1 ounce to add at end of cook as superfat
- 4 oz. coconut oil
- 8 oz. olive oil
- 6 oz. sunflower oil
- 4.25 oz. sodium hydroxide
- 12 oz. water
Set crockpot on Low heat. Weigh oils into a separate container one at a time before pouring each into the crockpot. Set aside one ounce of the lard to use as superfat after the cook. For the rest of the oils, cover and allow to melt completely. Meanwhile, weigh lye into a lye-safe container. Set aside. Weigh water into a heat-safe and lye-safe container. Slowly pour the lye into the water, stirring with a nonreactive spoon to dissolve completely. Once lye is dissolved, pour hot lye water into crockpot with melted oils. Using a stick blender, blend until a thick trace is reached. Place entire crockpot into sink. This will contain any overflow in the event that the soap rises while cooking. Cover crockpot and leave soap to process on Low heat, stirring occasionally, until it has reached a stage where it is translucent and resembles homogenous, slightly wet mashed potatoes. This will take between one and two hours to complete, and should be checked on often to prevent overflowing. At this hot process soap stage, you can begin checking for full saponification using pH testing strips, if desired. However, it is not necessary to check, as any remaining trace of lye in the soap will be finished reacting by the time the soap has cooled and hardened in the mold. Once the soap is done, it will resemble dry mashed potatoes. When it begins sticking to the sides of the container, that is an indication that it is ready to pour. Remove from heat and set aside for 10 minutes to cool slightly. Add the one ounce of set-aside lard at this time, and stir to melt and incorporate thoroughly. This will be your superfat. Weigh essential or cosmetic-grade fragrance oils according to manufacturer’s recommended usage rates for soap. It is important to note that in general, you will need about HALF as much essential or fragrance oil for hot processed soap as what you would use for cold processed soap, so measure your oils on the lower end of the recommendation. After allowing the soap to cool slightly, add essential or fragrance oils and combine thoroughly. Add colorants, if using, at this time. A simple in-the-pot swirl is the most common method used to color hot processed soap. Pour or spoon the soap into molds, tapping molds frequently on the tabletop to remove as many air bubbles as possible. Note that hot processed soap naturally has a more rough and “handmade” appearance than cold processed soap. Many find this style of soap even more beautiful. Intricate molds may be better suited to cold processed soap, as the thickness of this recipe will hide small details and impressions.
Using lard in a soap recipe yields a creamy, stable lather. The additional free fats in finished handmade soap make the bar conditioning and cleansing without stripping skin. It also imparts a sheer, microscopic film of oil on the surface of the skin to prevent that dry, tight feeling often associated with detergent bars. While you can use lard at up to 100% of your total oils, these soaps do benefit from being mixed with oils of different properties to boost their natural goodness. A little coconut oil for bubbles, some castor oil for drawing moisture to the skin, or even a light oil such as sunflower are all perfect to use with lard in soap making. Which soap recipe will you try? Do you prefer a lard soap recipe with a high percentage of lard, or more of a mixture of different oils? Please share your results with us.
- 2 (.25 ounce) packages active dry yeast
- 3 tablespoons white sugar
- 2 ½ cups warm water (110 degrees F/45 degrees C)
- 3 tablespoons lard, softened
- 1 tablespoon salt
- 6 ½ cups bread flour
In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
1. Add all your dry ingredients to a chilled glass bowl and tossed the mixture with a fork.
2. Cube your fats into small pieces and add to the bowl.
3. Using just your finger tips rub the cold fat into the flour. Stop when the mixture resembles cracker crumbs and tiny peas.
Do not use
the water/oil mixture all at once
4. Whip the ice cold water and oil until it looks cloudy and the mixture looks a little foamy. Quickly add two thirds of this liquid to the dry ingredients and toss with a fork. If it is not coming together add the remaining liquid.
Do Not over work the dough.
It will make it tough.
5. The dough should look somewhat dry but come together when squeezed in your hands.
6. Now divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks.
7. Wrap disks tightly with plastic wrap and chill for 30-60 minutes. You can freeze them for two months by adding a foil wrap to the covered disks.
8. Your dough is now ready for your favorite pie recipe.