Tenderflake Pie Pastry With Variations Food

TENDERFLAKE® PIE PASTRY WITH VARIATIONS

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

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.

TENDER AND TASTY PIE PASTRY

Steps:

• Combine dry ingredients in a chilled large stainless steel bowl. Cut in butter with pastry blender or 2 knives and incorporate the fat thoroughly into the flour to resemble a consistency of coarse meal. Add shortening, sour cream and lemon juice, mix well and refrigerate for at least 1 hour
• Grease and flour a 9-inch pie pan. Remove dough from refrigerator, divide mixture into 2 disks. Keep 1 disk in the refrigerator until ready for top crust. Roll dough out on a floured surface between waxed paper. Carefully transfer the bottom crust to the pie pan and trim the overhanging excess. Chill for 15 minutes to help set dough in the pan. Brush bottom with egg yolk to seal. Fill with your favorite fruit filling. Roll out remaining disk as you did for the bottom crust. Cover the pie with remaining dough. Seal and crimp the edge. Cut vents in the top crust.
• Bake in the bottom half of a preheated 400 degree oven for 30 minutes. Cool thoroughly before cutting.
• *Variation: Substitute vegetable oil for shortening for a pat in the pan crust.