Tenderflake Pie Crusts Recipes

TENDERFLAKE PIE CRUSTS

Steps:

• 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.

TENDERFLAKE RECIPE FOR PIE CRUST

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.

TENDERFLAKE PASTRY - LARD PACKAGE RECIPE

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