Tenderflake Pie Crusts

Recipe by Chef Dee
READY IN: 10mins




  • 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.