Tenderflake Pie Crusts
Create perfect, bakery-quality pies every time with this classic Tenderflake Pie Crust recipe—a timeless favorite celebrated for its incredible flakiness and buttery tenderness. Featuring simple ingredients like Tenderflake lard, all-purpose flour, and a splash of vinegar for added elasticity, this easy-to-make dough ensures a consistently light and flaky texture. Whether you're crafting a savory pot pie or a fruit-filled dessert masterpiece, this versatile crust is the ultimate foundation. With just 20 minutes of prep time, plus a short rest in the fridge, you’ll have six perfectly portioned pie crusts ready to roll, shape, and bake to golden perfection. Whether you're a seasoned baker or a novice in the kitchen, this recipe guarantees professional results with minimal fuss.
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Recipe Information
Ingredients
- 5 cups all-purpose flour
- 2 tsp salt
- 1 lb Tenderflake lard
- 1 large egg
- 1 tbsp white vinegar
- 0.5 cups cold water
Instructions
In a large mixing bowl, whisk together the flour and salt to combine.
Using a pastry cutter or two knives, cut the lard into the flour mixture until it resembles coarse crumbs. You should still see small pea-sized pieces of lard, as these contribute to the flaky texture.
In a small bowl, beat the egg lightly and then mix in the white vinegar and the cold water.
Create a well in the center of the flour-lard mixture and pour in the liquid ingredients. Gently mix with a fork until the dough just comes together. Avoid overmixing, as this will result in a tougher crust.
Turn the dough out onto a lightly floured surface. Divide it into 6 equal portions and shape each portion into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes before using. This allows the dough to relax and become easier to roll out.
When ready to use, roll out each pie crust disk on a lightly floured surface to the desired thickness, rotating frequently to maintain a circular shape and prevent sticking.
Use the rolled-out pie crusts to line pie pans for a base or cover filled pies. Trim, crimp, or decorate the edges as desired.
Bake according to your specific pie recipe instructions.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
