TENDERFLAKE LARD RECIPES

Name: Tenderflake Pie Crusts
Prep time: 10 min
Total time: 10 min
Yield: 6 pie shells or 3 double pie shells
Ingredients: 5 1/2 cups all-purpose flour; 2 teaspoons salt; 1 lb tenderflake lard; 1 egg, stirred slightly; 1 tablespoon vinegar; 7/8 cup cold water

TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM

Tenderflake Pie Crusts Recipe - Food.com image

Flaky pie crusts that are pretty close to perfect. Many first prize ribbons in my drawer are due to this recipe. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box.

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 pie shells or 3 double pie shells

Number Of Ingredients 6

Ingredients

5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb tenderflake lard
1 egg, stirred slightly
1 tablespoon vinegar
7/8 cup cold water

Steps:

Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.

Nutrition Facts : Calories 1113.6, FatContent 77.8, SaturatedFatContent 30.2, CholesterolContent 103.1, SodiumContent 790.4, CarbohydrateContent 87.5, FiberContent 3.1, SugarContent 0.3, ProteinContent 12.9

TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM

Tenderflake Pie Crusts Recipe - Food.com image

Flaky pie crusts that are pretty close to perfect. Many first prize ribbons in my drawer are due to this recipe. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box.

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 pie shells or 3 double pie shells

Number Of Ingredients 6

Ingredients

5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb tenderflake lard
1 egg, stirred slightly
1 tablespoon vinegar
7/8 cup cold water

Steps:

Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.

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