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Flaky Pie Dough for Pumpkin Pecan-Praline Pie

This recipe, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.

Source: The Martha Stewart Show, Episode 3037
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  • scrapbookdi
    10 DEC, 2007
    This is the best pie crust I have every made. I made two pumpkin pies for Thanksgiving and everyone noticed the delicious crust. I live with my 93-year-old grandmother so she had some leaf lard in the freezer but I didn't know why it was different than regular lard. After seeing it on the show I researched it on the internet.
    Reply
  • mmau
    26 NOV, 2007
    Hi Rahy, How is it going in Tunisia? I visited once when I was a little girt. Mostly I just remember many, very white buildings in the sand. Probably the best substitute for lard is a processed shortening (Crisco brand). Since you don't have it, I would suggest making Martha's pate brisee/ pie crust recipe which only contains butter (with some flour salt, sugar
    Reply
  • rahy
    22 NOV, 2007
    Hello, I am currently Living in Tunisia , North Africa and I doubt very much that I can find Leaf Lard, especially if it comes from pig :/ Is there a substitute? Maybe from a cow? Any suggestions?
    Reply
  • mmau
    20 NOV, 2007
    Oh, I saw the video. It turns out that the "new processor" was just a new lid for the Cuisinart. The lid is the one w/out a feed tube. I believe to find Leaf Lard you have to find yourself a real butcher. It comes from a pig. It is special lard found around/near the kidneys. I imagine it is not very easy to find. Ask any butchers....
    Reply
  • mhs2362
    19 NOV, 2007
    Where can I get the Leaf Lard for the crust?
    Reply
  • mmau
    19 NOV, 2007
    I missed this show but heard from a friend that the chef making the pie was using a new food processor. Does anyone know what she (my friend) was talking about? Which "new" processor did he have?
    Reply

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