Prep 10 mins
Cook 0 mins
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.
- 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.
I have used this many times since my early 20's when I was the cook at Notre Dame Convent in Toronto Canada. The thing you need to remember is this is a pork product and many people for religious reasons (Jew, Muslim) can not eat this.<br/><br/>I use this for my family holidays. <br/><br/>Lard = Flakist Pastry Ever...:) (with light product handling and cold ingredients) <br/>Butter = = BEST FLAVOUR! But not so flay a product...:(<br/><br/>Want the best of both Worlds? As long as you add half butter and half Lard you get both with a wee bit (only a bit) loss in each category.<br/><br/>Myself I generally always use a glass pie plate that I butter generously for a nice colour and it adds flavour and I use all or almost all Lard in the pastry. I also rest the dough in the fridge after rolling for about an hour or more if I am busy. Put the pie into a good hot oven.<br/><br/>Chef Paullett De Moura<br/>Info@thedemoura winery way
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. Have made this with unsalted butter instead of lard, and it turns out great.
This has been the standard in our house since I was a kid. <br/>The key to this recipe is "pea sized pieces," and use cold lard. You want to coat the lard bits with flour, not coat the flour with lard.<br/>I like to fold it and squash it flat a few times to flatten the lard a bit, then chill it for a while.