Tenderflake Pastry Lard Package Recipes

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TENDERFLAKE RECIPE FOR PIE CRUST



Tenderflake Recipe for Pie Crust image

How to make a flaky, decadent pie crust that is just like your Grandma made. This is the classic Tenderflake recipe!

Provided by Karlynn Johnston

Categories     Dessert

Time 11m

Number Of Ingredients 6

5 1/2 cups all-purpose flour
2 teaspoons salt
1 pound Tenderflake lard
1 tablespoon vinegar
1 egg lightly beaten
ice water

Steps:

  • Whisk together flour and salt.
  • Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour.
  • In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.
  • Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.
  • Gently gather the dough into a ball and divide into 6 equal portions.
  • Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
  • When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
  • Transfer the prepared dough to pie plate.
  • Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.

Nutrition Facts : Calories 1096 kcal, Carbohydrate 87 g, Protein 12 g, Fat 77 g, SaturatedFat 19 g, Cholesterol 27 mg, Sodium 790 mg, Fiber 3 g, ServingSize 1 serving

CLASSIC LARD TWO-CRUST PIE PASTRY



Classic Lard Two-Crust Pie Pastry image

The way a pie crust should be made.

Provided by SandraJ

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h15m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

Steps:

  • Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g

TENDERFLAKE PASTRY - LARD PACKAGE RECIPE



Tenderflake Pastry - Lard Package Recipe image

My Mum always made her own pastry and she always used this recipe. This pastry is made with "Tenderflake Lard". Not shortening. It looks somewhat like shortening and has a similar consistancy and is stark white in colour. You can substitute the lard in this recipe for shortening. This particular recipe makes the best and the...

Provided by Sue Fitzpatrick

Categories     Pies

Time 15m

Number Of Ingredients 6

5 c all purpose or pastry flour
2 tsp salt
1 lb tenderflake lard (= 2 cups)
1 Tbsp vinegar
1 large egg, lightly beaten
water

Steps:

  • 1. Step 1 - Mix together the flour and salt. Cut in lard with a pastry blender or 2 knives until the mixture resembles coarse oatmeal.
  • 2. Step 2 - In a 1 cup measure, combine the vinegar and egg. Add water to make the 1 cup measure full. Gradually stir liquid into the flour/lard. Add only enough liquid to make dough cling together. You will probably have some liquid left over. You can use your pastry blender or knives to mix the liquid in well.
  • 3. Step 3 - Gather this into a ball and divide it into 4 portions. Be sure to cover whatever you are not using at the moment with saran wrap to keep from drying out. Roll out each portion as you need it on a lightly floured surface or in between 2 pieces of waxed paper. *NOTE* for pie shell you obviously just roll out one shell at a time. Make it bigger than the pie plate so there is plenty to edge the pan with. If you are making tarts, I use the lid of a one lb margarine tub to use as a cutter. Perfect size for muffin tins.
  • 4. Step 4 - Once rolled out, transfer to a pie plate. The easiest way to do this is to roll the dough a bit on your rolling pin (to about the half way mark) then lift it on the pin, put the rolling pin at the halfway mark on the pie plate and unroll. Lifting it and depositing it this way makes for less opportunity for any crust to tear. (You can try to transfer it from the waxed paper, but it may prove more difficult.
  • 5. Step 5 - Gently ease the pie dough into the shape of the pan. Make sure that the dough fits smoothly (without air bubbles) on the bottom and sides then trim off the excess.
  • 6. Imperfections are easily fixed! Roll a small portion of excess dough out and cut a piece large enough to cover the needed area. Simply place the patch over the imperfection and smooth the dough into place. To keep extra dough if leftovers simply wrap it in saran wrap and it will keep for a couple of days in the fridge or you can freeze this dough! For a double crusted pie, don't flute the edges of the bottom crust. After filling pie with fruit, etc., make 2 or 3 small slices in the center of the 2nd rolled out pie crust then repeat step 4 with 2nd pie crust, trim excess crust, then flute edges of both crusts together.
  • 7. Bake pie according to your recipe.
  • 8. Note: For a pre-baked pie shell like for lemon meringue be sure to poke a fork all over the bottom shell then bake for about 10-15 minutes at 350°F. Watch so it doesn't get too well done. Poking the pastry will help keep it from rising in the bottom and getting air bubbles in it. This step is not necessary for pies that you fill and bake in one step, such as fruit pies. For strip top or criss-cross crusts, cut rolled out dough in strips and pattern over filling and crimp to edges

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