Total Time
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.

Ingredients Nutrition


  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.


Most Helpful

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

paullett_3897302 January 01, 2014

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.

Lee_tah August 06, 2012

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.

George N. July 14, 2014

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