Substitution of lard for butter....

4,462
105
Joined Aug 4, 2000
...when it comes to making a pate brisee.  Is lard substituted on a 1:1 ratio for butter when it comes to weight????   It seems like lard is way less dense than butter.  Here are the proportions that I use:

6 oz flour

4 oz of butter (or lard??????????????????????????????????)

2 oz water

Pinch of salt??
 
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4,474
421
Joined Jun 27, 2012
I prefer a rich buttery taste but when I want an extra flakey pastry crust, lard is my go to.

One to one is my standard.

I agree it does feel soft and fluffy (but I read the melting point is higher...go figure) so I freeze and cube then freeze again and pulse in a processor.

mimi

Edit to add....when using lard I leave the "peas of flour" a bit on the larger size.

m.
 
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4,462
105
Joined Aug 4, 2000
Perhaps the lard is not completely rendered?  Using a 1 for 1 weight weight ratio along with the same amount of butter, does the final dough feel wetter?  Mine did using the 6:4:2 ratio.
 
4,474
421
Joined Jun 27, 2012
A bit softer maybe but if I start with cold ingredients, work fast (cutting,shaping, covering then get into the fridge) and allow enuf time for the flour to absorb the fat and liquids I usually end up with my intended outcome.

Like @Jimyra  pointed out you might have to play around with the liquids.

I would rather the texture to start out on the gummy side as it is way easier to add flour than moisture.

But still....if things don't seem to be just right I go ahead and rest before making any sort of decisions.

mimi
 
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