Looking for a good pie crust recipe using chicken fat as the primary fat, though shortening and/or margarine to supplement are OK, too. Just no butter! Thanks in advance for your help!
Chicken fat? That's a new one for me! Can you use lard instead? Or even duck fat? Here's a good article on using animal fat for pie crusts from the New York Times from a few years back: http://query.nytimes.com/gst/fullpage.html?res=9B01E6DC173EF936A25752C1A9609C8B63
I ran across this article this morning
maybe it will be helpful
I made a duck fat crust recently. It was great, but it did have half butter
Thanks! You all convinced me to try duck fat instead. I made the first pie in the NYT article with 4 T duck fat and 6 T shortening. Probably too much duck fat, but I was hesitant to use too much shortening, and dairy was out of the question.