Tenderflake Pastry Lard Package Food

TENDERFLAKE® PIE PASTRY WITH VARIATIONS

Tenderflake® Pie Pastry with Variations image

The recipe for the flakiest pie pastry has been found on the side of the Tenderflake® box almost since the beginning of time. My grandmother used it, my mother used it. It has been used by generations of women on the Canadian prairies and is undoubtedly the "go-to" recipe for the best-ever pie pastry. I sometimes use 1/2 lard and 1/2 butter for some recipes. I also use 1/2 whole wheat flour and 1/2 white flour for other recipes. Either way, the formula cannot be messed with if you want a flaky crust. Yield: 3 9-inch double crust pies or 6 pie shells.

Provided by Tenderflake® and Valerie Lugonja

Categories Dough

Time 15m

Number Of Ingredients 6

Ingredients

5½ cups or 850g of all-purpose flour
2 tsp or 10 g salt
1 pound or 465 grams Tenderflake® lard (, rendered lard, or 1/2 lard and 1/2 butter, cubed)
1 tablespoon or 15 grams vinegar
1 egg (, lightly beaten)
Ice Water

Steps:

Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats
In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
Form gently into a ball; divide into 6 equal portions on counter
Wrap and label portions
Refrigerate for 15-30 minutes if you are using right away, or
Freeze for future use by placing wrapped pastry dough in container, tightly sealed
When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two
Transfer rolled pastry dough to pie plate
Trim and flute shells or crusts and bake according to your pie recipe

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

CLASSIC LARD TWO-CRUST PIE PASTRY

Classic Lard Two-Crust Pie Pastry image

The way a pie crust should be made.

Provided by SandraJ

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 1h15m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

Steps:

Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g

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