Tenderflake™ Perfect Pastry. Tenderflake Pie Pastry: Fluting the Edges of a Pie. Lard, butter, lard and butter with white flour, whole wheat flour or a combination of the two is just the beginning. Before one can change the traditional Tenderflake Pie Pastry recipe, one has to master it.

Tenderflake™ Perfect Pastry

This pastry is made with "Tenderflake Lard". 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. You can cook Tenderflake™ Perfect Pastry using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Tenderflake™ Perfect Pastry

  1. Prepare of tt.
  2. You need 6 cup of Flour cake and pastry…….OR.
  3. It’s 5 1/2 cup of all-purpose flour.
  4. It’s 2 tsp of salt.
  5. You need 1 lb of lard….NOT SHORTENING….
  6. It’s 1 tbsp of vinegar.
  7. It’s 1 of egg – lightly beaten.
  8. It’s 1 of cold water.

This particular recipe makes the best and the flakiest pastry I've ever had or made and it comes out perfect every time. Non-hydrogenated Tenderflake the perfect recipe for pastry lovers. First product in Canadian lard and shortening category to carry non-hydrogenated claim. Flaky pie crusts that are pretty close to perfect.

Tenderflake™ Perfect Pastry step by step

  1. Mix together flour and salt.
  2. Cut in the LARD with pastry blender or 2 knives until mixture resembles coarse oatmeal.
  3. In a 1 cup measure, combine vinegar and egg. Add enough water to make total 1 cup.
  4. Gradually stir liquid into flour mixture. Add only enough water to make dough cling together..
  5. Gather into a ball and divide into 6 portions for pie crusts. Wrap unused portions and refridgerate or freeze..
  6. Roll out each portion used on lightly floured surface. If dough is sticking, chill for 1 to 2 hours.
  7. Transfer dough to pie plate as normal.
  8. MAKES THREE 9 – inch double crust pies or 6 pie shells.
  9. Always good idea to cool before roll out..

Many first prize ribbons in my drawer are due to this recipe. Cover each pear with a piece of pastry. Using a sharp knife, cut away the excess leaving a well-covered piece of fruit. Save the extra to form little leaves. Pierce the pastry all over with a sharp knife or fork.