Perfect Piecrust

I have a tattoo of a butter label on my forearm. Yes, you read that right. I’m a baker. It makes sense to me. All of my tattoos are baking themed. My right arm will eventually be a sleeve dedicated to baked-goods. (Much to my father’s chagrin.)

Right off the bat though, most people don’t get it. They think it’s a joke, or fake, or a stamp (Idk why tho…). Once I convince them it’s real and explain that I’m a baker the next words out of their mouths are usually, “What’s your favorite thing to bake?”

“Pie.”

Always. Without hesitation.

And it’s largely because of this piecrust. After years of testing and trying (and failing), I’ve finally gotten the ratios down and the method perfected. I’ve added a secret Southern ingredient that makes all the difference, too.

Bacon fat. Yes, you read that right, too. Ba.con.fat. Bacon is bountiful here. It’s in mac ‘n’ cheese, on top of doughnuts; it’s even the namesake of one of my favorite restaurants. It’s also a staple in my fridge. I always have a jar of drippings ready to cook with. And now, bake with.

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