1/7 Photos of 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.
My Private Note
pie she ...
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- 1Stir the flour and salt together.
- 2Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- 3In a measuring cup, combine the egg and vinegar.
- 4Add enough cold water to make one cup.
- 5Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
- 6Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
- 7Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
- 8Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
- 9This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
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Nutritional Facts for Tenderflake Pie Crusts
Serving Size: 1 (1427 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1113.6
- Calories from Fat 699
- Total Fat 77.7 g
- Saturated Fat 30.1 g
- Cholesterol 103.0 mg
- Sodium 790.3 mg
- Total Carbohydrate 87.5 g
- Dietary Fiber 3.0 g
- Sugars 0.3 g
- Protein 12.8 g