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    You are in: Home / Recipes / Tenderflake Pie Crusts Recipe
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    Tenderflake Pie Crusts

    1/7 Photos of Tenderflake Pie Crusts

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    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.

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    Ingredients:

    Yield:

    pie she ...

    Units: US | Metric

    Directions:

    1. 1
      Stir the flour and salt together.
    2. 2
      Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
    3. 3
      In a measuring cup, combine the egg and vinegar.
    4. 4
      Add enough cold water to make one cup.
    5. 5
      Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
    6. 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. 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. 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. 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.

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    Ratings & Reviews:

    • on August 06, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2014

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2011

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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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
    62%
    Total Fat 77.7 g
    119%
    Saturated Fat 30.1 g
    150%
    Cholesterol 103.0 mg
    34%
    Sodium 790.3 mg
    32%
    Total Carbohydrate 87.5 g
    29%
    Dietary Fiber 3.0 g
    12%
    Sugars 0.3 g
    1%
    Protein 12.8 g
    25%

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