Tenderflake Recipe For Pie Crust
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
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
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
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- Using two knives held together or a pastry cutter cut lard into pastry until the mixture begins to resemble a lumpy oatmeal texture. Stop cutting when the flour mixture starts to show pearl size lumps of lard or slightly larger throughout. You do not want to blend lard into flour mixture completely. These small pieces of fat are what create the flaky crust you are aiming for.
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