Tenderflake Recipe for Pie Crust
User Reviews
4.9
Tenderflake Recipe for Pie Crust
Description
The Tenderflake Recipe for Pie Crust uses lard cut into flour and salt, creating a crumbly mixture that when combined with an egg and vinegar-water mixture forms a pliable dough. The inclusion of vinegar helps tenderize the dough. Chilling the dough before rolling is emphasized to keep the fat cold, which is essential for achieving a flaky crust. The dough can be refrigerated briefly or frozen for future use, offering convenience.
Once chilled, each portion is rolled on a floured surface and transferred to pie plates for shaping. Trimming and fluting finishes the crust, ready for baking according to the specific pie recipe. The dough’s texture balances crispness with tenderness, suitable for a variety of pie fillings.
This recipe suits cooks looking to prepare multiple crusts at once, saving time on future baking occasions without sacrificing quality.
Ingredients
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 pound lard
- 1 tablespoon vinegar
- 1 egg lightly beaten
- water ice
Instructions
- 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.
Notes
- This recipe yields enough dough for three 9-inch double crust pies or six single crusts, making it practical for batch preparation.
- Keep the dough cold while rolling to ensure a flaky texture; chill again if it becomes too warm or sticky.
- The inclusion of vinegar contributes to tenderness in the crust.
- Dough can be frozen wrapped tightly for longer storage and thawed before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pie shells
Amount Per Serving
Calories 1096 kcal
% Daily Value*
| Calories | 1096kcal | 55% |
| Carbohydrates | 87g | 29% |
| Protein | 12g | 24% |
| Fat | 77g | 118% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 27mg | 9% |
| Sodium | 790mg | 33% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Vitamin A | 40IU | 1% |
| Calcium | 21mg | 2% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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