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Tenderflake Pie Crusts

5.0(9)

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.

by Chef Dee·published 2006-10-03

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Dessert

Servings

6 pie shells or 3 double pie shells

Total time

10 min

prep 10 min

Calories / serving

1114 kcal

Ingredients (6)

serves

5 1/2 cups all-purpose flourflour
2 teaspoons saltsalt
1 lb tenderflake lardlard
1 egg, stirred slightlyegg
1 tablespoon vinegarvinegar
7/8 cup cold waterwater

Instructions (9 steps)

01Stir the flour and salt together.
02Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
03In a measuring cup, combine the egg and vinegar.
04Add enough cold water to make one cup.
05Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
06Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
07

Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.

08Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.

09This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.

Nutrition (per serving)

Calories: 1114 kcal
Protein: 13 g
Fat: 78 g
Saturated fat: 30 g
Carbs: 88 g
Fiber: 3 g
Sugar: 0 g
Sodium: 790 mg
Cholesterol: 103 mg

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