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."
photo by Montana Heart Song
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
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6 pie shells or 3 double pie shells
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
directions
- 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.
Questions & Replies
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This recipe can't be right.... 1 pound of tenderflake with 5 1/2 cups of flour??? I made it that way and it's more like cookie dough than pie crust!what is the proper ratio? -
how long does left over dough last in the fridge
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When When I was learning to make pie crust it was taught to me by my mother she was 86 at the time and watched me make it , she said that it must turn out like leather because I waas mixing it to hard. she said be gentle , treat it like you treat the women you love , since then I have never had a problem. until lately as it is very hard to pick up. -
Hi there i am wondering if anyone is having a hard time with their dough, when I make my dough I make a full recipe and to the touch it feels good but when i roll it out it is almost impossible to pick up and just as bad to flute. wondering if anyone else is having this problem.
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If I'm using pre-baked pre-made tenderflake pie crust and Edie Smith pie filling should I cook the top 5 shell as well
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Reviews
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I've been using Tenderflake pie crust for over 25 years and just loved it. Since they changed to 'Simpler Ingredients' I haven't had one pie crust that was any good. It really shrinks now more than ever but my biggest complaint is the following: with the simpler ingredients, when I make a lemon meringue pie, the crust soaks up the moisture of the lemon filling. I've ruined at least 6 lemon pies. Do you have any suggestions or have you heard any complaints similar. I've switched to Pillsbury roll up pie shells but would prefer to use tenderflake -
I have used this many times since my early 20's when I was the cook at Notre Dame Convent in Toronto Canada. The thing you need to remember is this is a pork product and many people for religious reasons (Jew, Muslim) can not eat this.<br/><br/>I use this for my family holidays. <br/><br/>Lard = Flakist Pastry Ever...:) (with light product handling and cold ingredients) <br/>Butter = = BEST FLAVOUR! But not so flay a product...:(<br/><br/>Want the best of both Worlds? As long as you add half butter and half Lard you get both with a wee bit (only a bit) loss in each category.<br/><br/>Myself I generally always use a glass pie plate that I butter generously for a nice colour and it adds flavour and I use all or almost all Lard in the pastry. I also rest the dough in the fridge after rolling for about an hour or more if I am busy. Put the pie into a good hot oven.<br/><br/>Chef Paullett De Moura<br/>Info@thedemoura winery way
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Thank you so much for posting this recipe. When I was growing up in Canada, we always used this recipe.. never had to write it down, it was on the back of the lard box! Now I live in Australia and have been hunting high & low to find this recipe. Have made this with unsalted butter instead of lard, and it turns out great. -
This has been the standard in our house since I was a kid. <br/>The key to this recipe is "pea sized pieces," and use cold lard. You want to coat the lard bits with flour, not coat the flour with lard.<br/>I like to fold it and squash it flat a few times to flatten the lard a bit, then chill it for a while.
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Everyone pretty much said it, this pie crust is great. easy to make and much better than anything store bought. try it!!
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Tweaks
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Thank you so much for posting this recipe. When I was growing up in Canada, we always used this recipe.. never had to write it down, it was on the back of the lard box! Now I live in Australia and have been hunting high & low to find this recipe. Have made this with unsalted butter instead of lard, and it turns out great.
RECIPE SUBMITTED BY
<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p>
<p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>
