Tenderflake Frozen Pie Crust Food

TENDERFLAKE PIE CRUSTS

Tenderflake Pie Crusts 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.

Provided by Chef Dee

Categories Dessert

Time 10m

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, Fat 77.8, SaturatedFat 30.2, Cholesterol 103.1, Sodium 790.4, Carbohydrate 87.5, Fiber 3.1, Sugar 0.3, Protein 12.9

TENDERFLAKE RECIPE FOR PIE CRUST

Tenderflake Recipe for Pie Crust image

How to make a flaky, decadent pie crust that is just like your Grandma made. This is the classic Tenderflake recipe!

Provided by Karlynn Johnston

Categories Dessert

Time 11m

Number Of Ingredients 6

Ingredients

5 1/2 cups all-purpose flour
2 teaspoons salt
1 pound Tenderflake lard
1 tablespoon vinegar
1 egg lightly beaten
ice water

Steps:

Whisk together flour and salt.
Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour.
In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.
Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.
Gently gather the dough into a ball and divide into 6 equal portions.
Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
Transfer the prepared dough to pie plate.
Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.

Nutrition Facts : Calories 1096 kcal, Carbohydrate 87 g, Protein 12 g, Fat 77 g, SaturatedFat 19 g, Cholesterol 27 mg, Sodium 790 mg, Fiber 3 g, ServingSize 1 serving

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