Using Goose or Duck Fat for Perfect Savory Pie Crusts

Thanks for this tip! I actually saved and froze a bit of goose fat from my last haul but had no idea what I would do with it. About how much did you need? I may have a cup or so

We render it first by melting it in the oven 325, pour off the clear fat and refrigerate to a solid. Then just use it in the place of the butter, lard or crisco in any pie crust recipe that you like. It still tastes a bit like a goose, so it goes best with savory pies like quiche etc… we also use the fat for confit. Good luck!