Tenderflake Pie Crusts

Chef Dee's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 6 pie she ...

• 5 ½ cups all-purpose flour
• 2 teaspoons salt
• 1 lb tenderflake lard
• 1 egg , stirred slightly
• 1 tablespoon vinegar
• 1 cup cold water

Directions:

1. Stir the flour and salt together.
2. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
3. In a measuring cup, combine the egg and vinegar.
4. Add enough cold water to make one cup.
5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
6. Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
7. Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
8. Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
9. This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.

Reviews

[slimbrewer]

Everyone pretty much said it, this pie crust is great. easy to make and much better than anything store bought. try it!!

[Lee_tah]

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. However, I use butter now.. the lard at the local grocery store tastes like fat rendered off your sunday roast.. Not so good with a pumpkin pie!

[Cucina Casalingo]

This is absolutely the BEST pie crust ever. I have been making it ever since I discovered it here on Zaar about four years ago. It is the only pie crust recipe that I use at Thanksgiving with my Bourbon Chocolate Pecan Pie Recipe #32740. Two things have worked well for me; I make it in the food processor and I also divide it into six balls, flatten and wrap in plastic wrap, freeze them and them vacuum seal the frozen portions. It is such a convenience to be able to take them out of the freezer, thaw and then whip up a pie....so much better than store bought. This recipe is the all coveted "flaky on the bottom" answer to your pie dreams. Thank you Chef Dee for posting this for all to enjoy!