Tenderflake Pastry Lard Package Recipes

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MOM'S LARD PIE CRUST



Mom's Lard Pie Crust image

Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-10-inch crust.

Number Of Ingredients 4

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

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

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

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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