Flying Pigs Farm Makes Mother’s Little Helper

Lard-based thaw-and-roll pastry dough: we won’t tell if you won’t.


We typically regard anything prefab as not fab at all, but here’s the edible exception that proves the rule: pie dough from Flying Pigs Farm. The upstate purveyors of pedigree pork are all but canonized for the meat of their Large Blacks, Gloucestershire Old Spots and Tamworths, which lure lines at the Greenmarket and grace the menus at many of the city’s better restaurants.

And while we’re longtime devotees of their hams, sausages, chops, ribs, liverwurst and (be still my heart) bacon, their latest porcine product is our favorite yet: thaw-and-roll pastry dough starring their lip-smacking lard, masterfully cut with the uncompromising ingredients we favor when making our own: Ronnybrook butter and King Arthur flour. The crusts bake up supremely flaky, pitch-perfect for pies, whether savory or sweet.

Hostesses expecting vegetarians shouldn’t reveal the source, though a little lard-white lie reminds us of the best part: Nobody will ever know you cheated. Saturdays at Union Square Greenmarket.

Photo credit: Michael Harlan Turkell




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.