Tenderflake Pie Pastry (Crust)
"This is the "go-to" recipe for the best pie crust but I've never used Tenderflake lard to make this pastry it's not sold in my part of the country I use real lard sold at the farmer's market. To change it up you could use use half lard and half butter, also could use half whole wheat flour and half white flour, either way you still get a flaky crust. Yield: 3 (9-inch) double crust pies or 6 pie shells, you could freeze the dough balls"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (204 g)
- Calories 1103
- Total Fat - 76.5 g
- Saturated Fat - 34.3 g
- Cholesterol - 111.1 mg
- Sodium - 1202.8 mg
- Total Carbohydrate - 87.5 g
- Dietary Fiber - 3.1 g
- Sugars - 0.3 g
- Protein - 13 g
- Calcium - 23 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats
Step 2
In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
Step 3
Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
Step 4
Form gently into a ball; divide into 6 equal portions on counter
Step 5
Wrap and label portions
Step 6
Refrigerate for 15-30 minutes if you are using right away, or
Step 7
Freeze for future use by placing wrapped pastry dough in container, tightly sealed
Step 8
When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two
Step 9
Transfer rolled pastry dough to pie plate
Step 10
Trim and flute shells or crusts and bake according to your pie recipe
Tips
No special items needed.
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