Holiday Magic: Beef Tallow Pie Crust Recipe

INGREDIENTS:

• 3 cups flour
• 1 teaspoon salt
• 1 cup beef tallow
• 1 cup cold butter, cut into pieces
• 1/2 cup cold water

COOKING:

1. In a large bowl, mix together flour and salt. Cut in Beef Tallow and butter with a pastry cutter or two forks until crumbly and mixture resembles pea-size crumbs.
2. Add 3 tablespoons water at a time, tossing with forks until blended and dough holds together. Divide dough in half and wrap in plastic wrap. Refrigerate 1 hour or overnight.
3. Roll dough onto lightly floured surface, into a 1/8-inch thick circle. Transfer to 9 or 10-in. pie plate. Crimp or trim edge evenly with rim. Add desired filling. 
4. Roll remaining dough into 1/8-inch thick circle. Place over desired filling. Bake according to recipe directions.

SAFE HANDLING TIPS:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.