Pie Class Follow Up

Pie Class Follow Up

Thank you so much for joining us for the Pie Class. I hope you had a great time and learned some things to help you keep some food traditions alive. If you need good lard or tallow, please come by the shop. Best to text to see if we have any on hand or reserve some for when we do. 402-999-1075.

If you have any questions about the recipes or about anything really, please email me and I will get back to you: curecook@gmail.com.



Basic Pie Crust

For lard crust, simply replace half of the butter with lard or tallow. Using entirely lard is ok, but I think 50/50 is better. 

French Pastry Dough

Best for tarts. 

Basic Custard Pie

The basic custard ration is simply 1 cup dairy to 1 egg to 1/4 cup sugar. 3 cups dairy is enough for a large pie. For a firmer custard add a tablespoon or 2 of flour. 

French Lemon Tart

Classic tangy and slightly sweet tart. 

Basic Cheese Quiche

Basic quiche recipe that can be adapted with the fillings and flavors of your choice. General rule, is 2 cups cream to 3 eggs for a regular-sized quiche. Use a basic pie crust, but cut out any sugar and consider using beef tallow to replace 1/2 of the butter. Rosemary or herbs in the crust is a nice touch too.


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