TENDERFLAKE PIE CRUSTS
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
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
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
TENDERFLAKE® PIE PASTRY WITH VARIATIONS
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
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 RECIPE FOR PIE CRUST
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
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
MOST TENDER PIE CRUST
Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any "off" aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) - this is simply her formula updated for the 21st century. Makes 2 9" single crusts
Provided by YummySmellsca
Categories Dessert
Time 2h30m
Yield 2 crusts, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
- In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
- Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
- Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
- Roll out and bake as your recipe directs.
Nutrition Facts : Calories 108, Fat 7.6, SaturatedFat 3, Cholesterol 7.1, Sodium 101, Carbohydrate 8.6, Fiber 0.7, Sugar 0.1, Protein 1.3
AMAZINGLY EASY PIE CRUSTS
This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard/margarine amount. Motto "Half as much fat as flour." Do as the English do and use half lard and half butter for the shortening.
Provided by Millereg
Categories Pie
Time 1h20m
Yield 2 pie crusts, 12 serving(s)
Number Of Ingredients 4
Steps:
- Cut the butter into cubes, and then toss the butter and lard into flour.
- Using your hands, crumble it up into a fine, pebbly, grainy sort of dough.
- Add water, enough to make soft dough.
- Form into a ball, and chill for about an hour.
- When chilled, knead it a couple of times on a floured surface.
- Roll it out, and proceed to fill with your choice of pie fillings.
CLASSIC LARD TWO-CRUST PIE PASTRY
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
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
NEVER FAIL PIE CRUST FOR 6 CRUSTS
This crust has never let me down no matter what the temp. or humidity in my kitchen. Keeps 3 weeks in frig so it's great to have around the holidys or in the summer when fresh fruit is available. I'm much more likely to throw a pie together if I know all I have to do for a crust is roll it out. Not much more work than a store bought crust but there's no comparison in the quality. Got this recipe from a dear friend's 94 year old mother. Her mother taught her to make crust this way when she was a girl so the recipe's been around a long time, although I'm sure it was made with lard back then and used immediately. This is one of my most prized recipes. Cook time is chill time.
Provided by sugarpea
Categories Dessert
Time 8h15m
Yield 6 9inch pie crusts
Number Of Ingredients 6
Steps:
- Mix flour, salt and sugar.
- Cut in Crisco until finely mixed (mixture will begin to stick together).
- In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
- Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
- Crust is better if it stands overnight in the refrigerator.
- When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
- Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.
SOMEONE'S PASTRY FOR A DOUBLE-CRUST PIE (OR TWO PIE CRUSTS)
This is my mother-in-law's double-crust pastry recipe for pie crusts, and I'm posting it for safe keeping. This is the crust that MUST be under every homemade pumpkin/pecan/any pie for our holidays (or my husband's side of the family thinks the pie is totally gross--haha). I titled this recipe as I did because it could have been my grandma's (her mother's), or it could have come from a church group, a recipe book, a neighbor, or some other source that I am unaware of. We (our family) has made single- and double-crust pies as well as peach cobbler using this recipe. It comes out flaky and tasty. NOTE: This recipe halves fine, but DOES NOT double well. If you want to make 4 pie crusts, make 2 separate batches.
Provided by Greeny4444
Categories Dessert
Time 15m
Yield 2 9 inch pie crusts
Number Of Ingredients 4
Steps:
- Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes. Set it by your work area, and let it get icy cold.
- Combine flour and salt in a medium bowl.
- With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
- Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together. If the weather (or your kitchen) is warm/humid, less water will be needed. Be sure you have the consistency you want, because it's very difficult to add more water.
- Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
- Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders. I saw that on a Bobby Flay - Pie Throwdown episode).
- Gently transfer to a 9" pie plate. Gently press the pastry down into the plate, being sure not to stretch or tear the dough. If it does tear a little, just take some off the edge, and "patch" it.
- Create a decorative edge around the top, and cut any extra crust off of the edge.
- Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
- Blind bake the crusts or fill and bake as directed in your recipe.
Nutrition Facts : Calories 1361.1, Fat 103.7, SaturatedFat 25.8, Sodium 1166.7, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
More about "tenderflake pie crusts food"
ROBINHOOD | THE PERFECT FLAKY PIE CRUST - DOUBLE
From robinhood.ca
EASY TENDERFLAKE PIE CRUST - THE DELICIOUS SPOON
From thedeliciousspoon.com
5/5 (6)Total Time 1 hr 20 minsCategory Dessert, Dinner, LunchCalories 453 per serving
LARD PIE CRUST (ULTRA FLAKY AND FLAVORFUL!) - PINCH AND SWIRL
From pinchandswirl.com
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | MERINGUE …
From pinterest.ca
BUY FROZEN PIE CRUSTS, PUFF PASTY & TART SHELLS - WALMART.CA
From walmart.ca
TENDERFLAKE PIE CRUST RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | TENDERFLAKE PIE ...
From pinterest.com.au
PIE CRUST RECIPE TENDERFLAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TENDERFLAKE PIE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | PIE CRUST, CRUST ...
From pinterest.nz
TENDERFLAKE RECIPE FOR PIE CRUST : DON'T FEAR IT - FOOD NEWS
From foodnewsnews.com
TENDERFLAKE PIE PASTRY (CRUST) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
TENDERFLAKE PRODUCTS, CALORIES AND NUTRITIONAL INFORMATION
From fatsecret.ca
14 BEST TENDERFLAKE NEVER FAIL PIE CRUST IDEAS | RECIPES, DELICIOUS ...
From pinterest.com
TENDERFLAKE - FROZEN PIE CRUST CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
PIE CRUST SCIENCE CHART - SCIENCE OF A PERFECT PIE CRUST - DELISH
From delish.com
TENDERFLAKE PIE CRUST RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | TENDERFLAKE …
From pinterest.ca
TENDERFLAKE LARD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE HARD-TO-FIND PRODUCT PEOPLE SWEAR MAKES THE …
From bonappetit.com
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | BASIC PIE CRUST ...
From pinterest.com
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | TENDERFLAKE …
From pinterest.co.uk
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | TENDERFLAKE …
From pinterest.ca
FOOD BASICS TENDERFLAKE PIE CRUST - WEEKLY FLYER
From weeklyflyer.com
TENDERFLAKE PIE CRUST INSTRUCTIONS - TISFORTREX.COM
From tisfortrex.com
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM - MASTERCOOK
From mastercook.com
14 BEST TENDERFLAKE NEVER FAIL PIE CRUST IDEAS | RECIPES, …
From pinterest.ca
TENDERFLAKE PIE CRUSTS RECIPE - FOOD.COM | RECIPE | PIE CRUST, CRUST ...
From pinterest.ca
HOW TO MAKE A FLAKY PIE CRUST USING A FOOD PROCESSOR - STEP 1
From youtube.com
TENDERFLAKE EASTER HAM & CHEESE POT PIE - WHISPERED INSPIRATIONS
From whisperedinspirations.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love