Thoroughbred Pie As Featured in Covertside Magazine From Nick Serracino

And a new source for a crust that I’d like to try next with Nick’s pie recipe, as adapted from Bacon 24/7 by Theresa Gilliam.

Ingredients:

CRUST:
1 ½ cups all-purpose flour
Healthy pinch of kosher salt
6 tbs unsalted butter, chilled and cut into cubes
2 tbs clarified bacon fat, chilled
½ tsp apple cider vinegar
6-8 tbs ice cold water

Directions:
To make the CRUST: combine the flour and salt in a large mixing bowl. Add the butter and bacon fat and use a pastry blender or two forks to cut the fat into the flour, until the fat is the size of peas. Add the vinegar and the water and stir gently until the dough has mostly come together. Use your clean hands to briefly knead the dough for about 30 seconds, just to get the rest of the little crumbly bits to incorporate into the dough. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.