Tenderflake Pie Crusts Recipes

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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



Tenderflake Pie Crusts image

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

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

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