So I was making pie crust today and noticed the lard's color and consistency is almost the same as bacon drippings. If I were to filter and store my bacon fat, I would like to be able to make a pie crust with the left over fat. Has anyone tried this, is it even possible?

You sir, are a madman.

Quite possible. I frequently reuse bacon grease (but never in a pie or whatever)
When it's filtered its really nice.
Still salty though.

Maybe for meat pies, but not apple pie.

*ObZ

I'd try it. it'd be nice to try. I can stomach damn near anything anyways, and since I make a mean apple pie, I'll begin collecting Bacon grease!

Use butter for apple pie, and use the bacon fat/lard for meat pies, etc. Bacon fat just wouldnt be the same.....(you'd have a bacon tasting apple pie)

Actually fruits and meat do go good with each other, it just involves a bit of experimentation, Hell Ive even had ice cream with some bacon I carmalized in massive amounts of maple syrup and rosemary that tasted good. Its all about trying out new things.

Bacon flavoured pie could be good.

For a fluffy pie crust, suet should be used. Common lard is best left for frying & such.

i find bacon grease to be a little soft. i still think lard is a better choice for crusts