Hi. Thanks so much for your recipes! Like I mentioned before, this is a doctored version of a recipe from the Tenderflake … Kate Edwards, a photographer based in New York and LA, had her grandmother share her baking secrets “before she got too old to remember.” The secret to making pie crusts “the perfect combo of buttery and flaky,” it turned out, was Tenderflake. My mom and grandmother always used lard and so do I. Break it too see how flaky it is inside. Cut in Tenderflake lard with pastry blender or two knives until mixture resembles course oatmeal. Barban’s heard the murmurs of a better way though: “I keep hearing about this Canadian brand and I’m doing research now as to how I can get it,” she says of Tenderflake. I've never met a cocktail that I didn't like. Recipes you want to make. Many first prize ribbons in my drawer are due to this recipe. Roll out each portion on a lightly floured surface. Welcome to the Tenderflake Test Kitchen! Canadians know Tenderflake lard in an instant: It’s a square pound of snow-white lard in a bright yellow box in the local grocery store’s baking aisle. Oct 22, 2012 - Flaky pie crusts that are pretty close to perfect. I have great crusts. The tenderflake recipe says room temp, but so many cookbook and online recipes all day chill, chill, chill….. 2 teaspoons salt. … pie plate. Nov 27, 2014 - Flaky pie crusts that are pretty close to perfect. The only 2 things I do differently then this here is I never chill my dough,I find it easier to roll when its at room temp. So knowing I am far from an expert and almost all thumbs sometimes, look at this crust! Mix the egg in a one cup measuring cup. Copyright © The Kitchen Magpie®. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make the dough cling together. This recipe has been up for 8 years so that’s really weird, it’s definitely a POUND of lard!!! Leaf Lard has to be frozen or refrigerated. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more. Enter your email below to get our recipes sent to your inbox when a new one is published! Think of it like children’s play dough. I cut back on the salt to 1 tsp as I find my dough a bit overly salty. No more pastry sticking to mat, it’s easy to move around while rolling out..it’s wonderful. Some frozen steaks, ice, and fifteen boxes of Tenderflake.”. And a Criminal Profiler. The Tenderflake Recipe for Pie Crust is my favourite pie crust recipe, bar none. I will not give up! Combine to the point where you think it’s not really done. Many first prize ribbons in my drawer are due to this recipe. 1/2 cup (1 stick) cold unsalted butter (any brand … I think your recipe has a typo. So Far. Lard is the secret to the amazing crust in this maple sugar pie. “I’ve lived here four years and still don’t find lard every time I go to the market,” says the chef from Brooklyn’s new LaRina Pastificio & Vino restaurant. Thanks! It is lower in saturated fat and cholesterol than butter. Secret Ingredient No-Fail Pie Crust Heather Likes Food vegetable shortening, sugar, all purpose flour, cold water, vodka and 2 more No Fail Pie Crust Recipe with Butter Adventures of Mel It must be completely full! (Also sounds excessive, but hey, at least lard is lower in saturated fat than butter...) “That’s not why I use it—I’m only here for the crispiness,” says the pastry chef. In all my internet travels eyeballing delicious delights by other creative cooks, I sometimes have the feeling that pie pastries using lard are presented as almost passé. Password must contain characters of at least 4 different types (lowercase, uppercase, digit or … Yes, there’s quite a bit of bias going on here at my end of things, so forgive me that. To revisit this article, select My⁠ ⁠Account, then View saved stories. My grandmother’s recipe is her adaptation on the Tenderflake recipe that’s right on the box, or as one of my favorite chefs here in Edmonton, Chef Stanley Townsend (former head of the culinary department at NAIT so he knows his stuff) once wrote  in his description of his last meal:  “tennerflake”. The key to the dough is not overworking it. It is delish! “That means you’re almost frying your pie dough from the inside out, which is as delicious as it sounds,” says Skurnick. ), Home chefs have long felt the very same way. Learn how your comment data is processed. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. The last recipe I went with butter, I just assumed as with most things, butter is better! I froze half of it for future use, played with one portion seeing how much “flake” I could get and then topped my chicken pot pies with it. So very many now use butter – and I am a butter lovin’ gal! 1/2 teaspoon fine salt. In a 1 cup measure combine the vinegar and egg. But without “grandma as a hookup,” as Edward calls it, getting your hands on large quantities of lard isn’t as easy as you might think. Unlike an 8-ounce artisanal farmer’s market version, with what Skurnick calls “a distinctive porkiness to it,” Tenderflake is standardized, cleaner and neutral-tasting. I had a Tupperware pastry mat and did not like it at all. The dough turns out perfectly every time. Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use. The secret ingredient for that delicious light and flaky crust that youve come to expect. There’s just nothing like it, at least to me. So now I’m off to make a saskatoon pie!love how I can relate to you and your cooking/baking so much. Many first prize ribbons in my drawer are due to this recipe. Mix together flour and salt. 1 pound lard (Tenderflake lard if your in Canada, or rendered lard, or 1/2 lard and 1/2 butter, cubed, NOTE: place cubed lard or lard & butter in the freezer until VERY COLD but not frozen solid) 1 tablespoon vinegar. All calories and info are based on a third party calculator and are only an estimate. Cut in the Tenderflake. Jackie from Ontario here .. I had to order it and have it shipped. Password must not contain the username. Moms and grandmas have been stockpiling this lard—rendered pig fat, the highest grade from near the loin and kidneys—in pantries for generations. Privacy Policy. Only thing different I add 1 tblsp of brown sugar,which makes it brown nicely & add’s flavor. I made this the other day to play around with pie dough and hone my skills. Restaurant recommendations you trust. then cut in butter and lard with a food processor or pastry blender. I could’ve written this!I think of my grandma e wry time I’m making pies.She taught me how.I use nothing but tenderflake lard and you do it just as I do…DO NOT OVER WORK IT!Best advice to get the super flaky crust.The only thing I’ve changed is went from making six crusts your five.It seemed like I wasn’t having enough dough to work with all of a sudden and I roll pretty thin.Weird eh? Practice with your dough, roll it out and heck, make shapes out of it and bake them up. I was introduced to leaf lard when I was given a one pound container some years ago. Preheat your oven to 375℉. Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together. He too, insists that the pie made for his last meal would be pure lard. When chef Silvia Barban moved to the U.S. from Northern Italy, she was shocked by how difficult lard is to locate, even in foodie havens like New York City. Just like butter before it—remember its decade of bad press?—lard is cycling back into vogue. Cut dough … thickness. I had never heard of such a thing but I ended up making one for myself and love it. We have a range of unique and versatile recipe ideas which allow you to enjoy our products all year round. Barban needs lard for her piadina, Italian flat bread, and lard—or as the Italians more eloquently call it, lardo—is the secret keeping it soft and flaky. hogged the fat spotlight instead. That’s less time than it takes to go to the grocery store. This recipe is quick, quick, quick if … Transfer the prepared dough to pie plate. Never even heard of Tenderflake? By the time you gather it into a ball and divide, then roll out, that dough is going to be combined enough. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Water. best one I have ever found for pie crust. In a 1 cup measure, add beaten egg … I even like pie pastries that use it. And my pie crusts are just going to get better and better as I practice more. is this a typo? 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. People LOVE Tenderflake—they fly to Canada and stash it in their suitcases, all for a flaky pie crust. A flaky homemade pie crust is one of them! I use my moms recipe which is very similar to yours except I use Fluffo shortening and add 2 tsp white sugar. WRONG! Works awesome for meat patties as well. I do not chill my lard, easier to work with warm lard, then I put my pie crust to set for an hour or so in the fridge, then I roll it out. The kids would get Molson XXX and the Moms would stock up on Tenderflake.”. “Tenderflake is more processed—and I don’t mean that in a bad way,” he says. Bake the crust for 7 minutes for a partilly baked crust and 15 minutes (or to golden brown) for a fully baked crust. Hazelnut Chocolate Cream Pie Using Frangelico. This time I am going with Gramma's suggestion 'must use Tenderflake!' Tennerflake is a Canadian prairie institution. Add a cold egg, a dash of vinegar, and a cup of the coldest water you can find,” she says proudly. I keep my lard in fridge & take out about an hour prior to making crust. It is excellent. My great aunt taught my mom to make pastry using the tender flake recipe. Yah something went wonky there with the recipe card, it’s always been a POUND of lard for this recipe! The dough must be cold to be flaky! Then divide into six balls for six pies.” (Six pies?! This recipe says to use 1 teaspoon of Tenderflake lard…. ? I use this pastry for everything from meat pies to butter tarts . And getting your hands dirty. Summers at her place, exhausted from playing the creek, running around her farm, fishing, swimming, you name it, only to tumble into her small kitchen at the end of the day for her dinner of deer or duck, always ending with her Saskatoon Pie. Please rate this recipe in the comments below to help out your fellow cooks! This site uses Akismet to reduce spam. Learn how you can help here. Did you chill your lard? I prefer leaf lard, but it's so hard to find … 1 egg, lightly beaten. I just tried this lard for double crust pie and for apre-baked pie shell. If the dough is sticking, chill again for another hour or two. – with various methods of combining ranging from food processing to stand mixers. I can’t get Tenderflake lard where I live. My own mom, right off the top of her head, offers the only acceptable way to make flaky pie dough: “A pound of Tenderflake, cut into half-inch cubes, then stir in six cups flour. I tried once to make a pie from Crisco shortening was worse thing I ever tasted . TENDERFLAKE PIE CRUST. This is the classic Tenderflake recipe! Karlynn Facts: I'm allergic to broccoli. 1/2 cup (8 tablespoons) cold leaf lard. At Le Coucou in New York City, executive pastry chef Daniel Skurnick is busy incorporating lard into recipes where butter just won’t do: “The best butters you can find are still just 80-something-percent fat—the rest is water, which produces steam,” he explains. Hubby loved it last time I made it, and believe me, he speaks his mind! Always turns out flaky and delicious. I searched Amazon for a new silicone mat and there were a lot of replies saying not to use a mat but an old fashioned pastry cloth. If the store has lard on the shelf in a green and white -- or any other color container -- it isn't leaf lard. Your pie … Cut in the Tenderflake lard with a pastry blender or with 2 knives until mixture resembles coarse oatmeal. Artichoke & Spinach Pie. Cut in lard until mixture resembles coarse crumbs. My Top 5 Favorite Pies From PieDay. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. This is the "go-to" recipe for the best pie crust but I've never used Tenderflake lard to make this pastry it's not sold in my part of the country I use real lard sold at the farmer's market. Naturally though, the first step of making any pie is the crust, the foundation if you will…as I was disappointed with the first crust I made I decided to try a different recipe. See my privacy policy for details. Baby, it’s lard. How to make a flaky, decadent pie crust that is just like your Grandma made. One click and you'll get notified of new videos added to our YouTube account! 2 tsp salt. Sprinkle in water, a tablespoon at a time, until pastry holds together. Follow along for our Test Kitchen’s standard crust recipe. Gramma has always made… This crust only takes 10 minutes hands-on. In the Test Kitchen we will show you how to make delicious recipes that the whole family can enjoy. I also just started using a pastry cloth and will never go without it again. But that’s nothing: “Once I made 30.”). By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures. Cut in Tenderflake with pastry … Password Requirements. I’ve used this recipe for years and just love it. Yield: One nine-inch pie crust. 2 1/2 cups King Arthur all-purpose flour (Red bag) 2 tablespoons sugar. Aug 15, 2017 - Flaky pie crusts that are pretty close to perfect. All rights reserved. I know, I know, that’s what every recipe says. I also suggest if you are truly going for impressing people with your pie crust, don’t use the stand mixer or food processor to mix the dough. Tonight I am making a chicken pot pie using your crust and turkey pot pie recipes! A Modern Baker’s Guide to Old-Fashioned Desserts, Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together, Subscribe to The Kitchen Magpie on YouTube. Have fun and be amazed at what you can do. Trim and flute shells or crusts and bake according to your pie recipe. Trim and flute shells or crusts and bake according to your pie recipe. After literally trying recipes for ten years, the be-all-end-all recipe for me ended up being an experimental version of the pie crust my Mom made from the Tenderflake packaging. This is a great recipe as it yields 3 double pie crusts, which means you do the work once and have three crusts! It’s still going to take me a while to make the perfect pie crust! As long as I have the rolling pin going over them as I roll out the dough, my pastry is an even thickness for pies and tarts. If I can do that, so can you. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within. Super flakey and … Shape into a ball; chill for 30 minutes. Submitted by: … But when it comes down to what your gramma made? This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. Transfer to a 10-in. Grandma, who lives in Michigan and visits Canada often, ships down a crate of the yellow boxes that Edwards keeps stockpiled in her freezer. Line the pie shell with parchment and fill the pie shell completely with dry beans or pie weights! Yield: 3 (9-inch) double crust … Lard pastry combines the taste and the flake in a combination that I think is perfect. But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. “It’s pretty much all I have in there. Raspberry Pie (homemade pie crust) A delicious homemade pie, this recipe only makes enough dough for a bottom crust, I don't add a top layer to my pies in order to keep the calories & the carbs at a reasonable level. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. Makes enough dough for one 9-inch single- Gently gather the dough into a ball and divide into 6 equal portions. (I like the America's Test Kitchen recipe, replacing the shortening with lard.) You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. I can truly say that the time it takes me to mix by hand is a mere 4 minutes, the cutting in of lard about 3 and then barely a minute of mixing. In 1960, Crisco appeared as a vegetable-based alternative and by the 1980s, margarine and spreads like I Can’t Believe It’s Not Butter! “I’m originally from upstate New York,” he explains, “so everyone would just drive across the border. This is the first recipe of yours I used …. It was awful. Ad Choices. I use Crisco. Leaf lard is the fat that surrounds the pig’s kidneys. Lard is nearly 100% fat—mostly monounsaturated, trans-fat free—and with a much higher melting point. Hi Karlynn! In a food processor fitted with metal blade, combine the flour, salt, and sugar. I love butter. The effort you have to put in is worth the end result, trust me! Add the ice water to make 1 cup. Cooking advice that works. She too added brown sugar….though think she added 3 tbsp. If you’d prefer an all-butter pie crust, try this recipe here. 1 teaspoon cold canola oil. There is no porky smell at all. To change it up you could use use half lard and half butter, also could use half whole wheat flour and half white flour, either way you still get a flaky crust. I’d encourage everyone to make a batch to practice on, like I did. Some people wax poetic about butter in their pastry, I tear up over lard and vinegar. !” while singing the praises of butter. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Perfect for delicious pie crusts, baking, and more. Seriously. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. My crusts are flaky and tender. The cre… The truth is, when you think you have it mixed enough, you have probably gone too far. Yield: 3 9-inch double crust pies or 6 pie shells. Directions. Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Oct 6, 2016 - I am a bearer for punishment, I am back trying another daunting pie crust. This post may contain affiliate links. 1/2 cup ice cold water. If you think you don’t have time to make a pie crust, you might want to re-think that. It is of very high quality and, when rendered, makes some of the best tasting and flakiest crusts ever! That vinegar tang with Saskatoon filling…there is no other taste in this world that has such tangible, instantaneous memories for me. For 70 years Tenderflake has delivered flaky pastry every time so that you can give the best to your family. My own mom, right off the top of her head, offers the only acceptable way to make flaky pie dough: “A pound of Tenderflake, cut into half-inch cubes, then stir in six cups flour. I only use Tenderflake, never anything else, I have never tried butter. Whisk together flour and salt. Since there is no top layer of pie crust I usually add some fresh raspberries for visual appeal. One thing I just started doing was using 2 1/8” dowels I got at Home Depot and set them on each side of my pastry. “Don’t over-mix! I did a little searching and decided I wanted to try making a crust with vegetable lard. © 2021 Condé Nast. I make this recipe and it is by far the best of many pie crust recipes tried. Well, no wonder: the product is proudly Canadian and not readily available in the U.S. Plus, Tenderflake advertises its more consumer-friendly frozen pie shells but not the secret to their flaky goodness, the less-appetizing “pure lard” that Slate magazine called “a ridiculously hard sell.” And lastly, you could blame broader trends and the obesity crisis: “Fats—animal fats in particular—have been vilified over the past century as we struggle with our collective health,” reads Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient. DIRECTIONS. 5 1/2 cups all-purpose flour. I ask. Everyone seems to almost be chanting “the taste…the taste…the taste! To revisit this article, visit My Profile, then View saved stories. Pure lard, BHA, BHT, citric acid. The original Tenderflake recipe has the added zing of vinegar which is unique to it. Yes! Whether it’s appetizers, main meals or desserts, Tenderflake ® will be … Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table! Don’t get stressed out. I love the taste, what it does in cooking and that it’s natural compared to margarine. The product is available on Amazon—currently for a monstrous $12.78 a box, while it retails on Canadian shelves for $3 CAN—so chefs like Skurnick are getting the good stuff by having it shipped by friends wherever possible or the old-fashioned way of a day trip over the boarder. Just also wanted to add that my mom always used Monarch cake and pastry flour as opposed to all purpose flour and so, of course, that is what I use as well. I’m not a pie expert by any means. 1 large egg (lightly beaten) Ice Water. I would rather burn down my house than clean it. Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie. I've won pie contests so I think I know how to make a good pie crust. The trick is to find Leaf Lard. I just made this pie crust again last week with my new Turkey Pot Pie recipe, so I’m still at it! A disclaimer as well : I am still practicing my own pie dough making, so I’m not an expert at this either! When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. Yes, I’m singing the praises of lard. I created an account here just to let you know I am very impressed with the recipes on your site! Butter is great. Wrap the portions and refrigerate for 15-30 minutes. I bit into a piece and almost teared up, thinking of my Grandma Marion and the pies she used to make. 1 tbsp vinegar. All rights reserved. facebook twitter instagram pinterest youtube. Add the … On a lightly floured surface, roll dough to 1/8-in. In a bowl, combine flour and salt. —Pie Crust Recipe made with Lard and Butter— Pastry dough – double crust. It says 1 teaspoon of lard. Simple Crock Pot Cream of Asparagus Soup Recipe, Whisk together flour and salt. LeGourmetTV Is Now Glen & Friends Cooking!Here is a super easy to follow and make Pie Pastry recipe that uses Tenderflake lard. How many cups would I use to get a pound of Crisco lard for this yummy recipe? Mix flour, baking powder and salt together. This Single-Crust Pie Pastry is so much tastier than frozen pie crust dough, believe us. I have only made crust with this recipe ,as a new bride I got recipe from my sister-in-law,I made a meat pe for supper & my husband was sure my mother made the crust. Play around with pie dough from the inside out, that dough is not overworking it crust... To be combined enough the vinegar and egg before it—remember its decade of bad press? —lard is back... Crisco shortening was worse thing I ever tasted and divide into six balls for six pies.” ( six pies!. Crust, try this recipe for pie crust that youve come to expect, trans-fat free—and with a food fitted... It yields 3 double pie crusts that are purchased through our site as part of our Partnerships... Pretty close to perfect, you can do in this world that such... And tag me @ thekitchenmagpie or hashtag it # thekitchenmagpie is pea sized within the flour bias... Arthur all-purpose flour ( Red bag ) 2 tablespoons sugar would I use to get recipes! Break it too see how flaky it is inside used to make 15-30 (. An hour prior to making crust the grocery store that vinegar tang with Saskatoon filling…there is no top layer pie! Boxes of Tenderflake.” as delicious as it sounds, ” he explains, everyone. Not a pie expert by any means bake according to your pie recipe frying your recipe. Have been stockpiling this lard—rendered pig fat, the highest grade from near the loin and kidneys—in pantries for.... Impressed with the recipes on your site flaky crust that youve come to expect not it... Get a pound of lard. pie from Crisco shortening was worse I! Cup cold butter, cubed 3-5 tablespoons water select My⁠ ⁠account, then View stories... Making a chicken Pot pie using your crust and Turkey Pot pie recipes thekitchenmagpie! It is by far the best to your pie … I make this recipe room! Practice with your dough, roll dough to 1/8-in another hour or two knives until mixture resembles course oatmeal to... Cholesterol than butter to expect trying another daunting pie crust is my pie... Makes some of each—for butter here a lightly floured surface, roll it out heck! Love it there ’ s quite a bit overly salty crusts that are close... At it the extra time enough, you might want to re-think that m not a pie,. And salt go to the dough cling together fresh raspberries for visual appeal holds... This pie crust recipe, bar none the grocery store children ’ not! Your Grandma made pure lard. flour 1/4 teaspoons salt 1/2 cup cold,. Pound container some years ago instantaneous memories for me but that’s nothing “Once... Flaky pastry every time so that you can give the best of many pie crust dough, us! Drawer are due to this recipe cling together one for myself and love it last... Until the lard is the secret ingredient for that delicious light and flaky crust and decided I wanted to making... Ribbons in my drawer are due to this recipe for pie crust is definitely not effortless but. Oct 6, 2016 - I am back trying another daunting pie crust there is and makes very. Found for pie crust while to make pastry using the tender flake recipe far the pie... Unsalted butter ( any brand … Password Requirements only thing different I add 1 tblsp brown! Except I use this pastry for everything from meat pies to butter tarts an prior... Truly the best of many pie crust she too added brown sugar….though think added... Truth is, when rendered, makes some of the Kitchen Magpie are now sponsoring 2 families a month the. For double crust the truth is, when you think you don ’ t let name! With lard., your measuring methods, portion sizes and more third... Created an account here just to let you know I am a bearer for punishment, I have never butter. It’S not butter the way, you can make a Saskatoon pie! love how I can do,... End of things, butter is better yields 3 double pie crusts are just going to be combined enough 1... Saved stories delicious pie crusts are just going to take me a while to make flaky... 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Near the loin and kidneys—in pantries for generations means you do the work and... Of what you made on Instagram or Facebook and tag tenderflake lard pie crust recipe @ or. Aunt taught my mom and grandmother always used this recipe from the Tenderflake recipe says to use 1 teaspoon Tenderflake! Some of each—for butter here moms recipe which is very similar to yours except I Fluffo. And almost all thumbs sometimes, look at this crust 1 tsp as I practice more room temp, you... Pastry mat and did not like it at all instantaneous memories for me pies. Visit my Profile, then View saved stories recipes that the whole tenderflake lard pie crust recipe can enjoy Magpie now... In life that are worth the extra time and butter is better and be amazed at what you made Instagram! Stash it in their suitcases, all for a flaky, decadent pie crust is favourite... Stand mixers ended up making one for myself and love it it a... 2017 - flaky pie crust, you can do a bit overly salty pie! love how can. Hubby loved it last time I made it, at least to me moms recipe which is delicious. Our Test Kitchen ’ s kidneys recipe as it sounds, ” he explains, everyone... Bearer for punishment, I am back trying another daunting pie crust is. The border butter in their suitcases, all for a flaky pie crusts that are worth the end,. Of sales from products that are pretty close to perfect preferred butter, 3-5! It and have it shipped desserts, Tenderflake ® will be … pie... Butter, but you can make a double batch of this, and believe me, he his! Butter – and I am back trying another daunting pie crust is definitely not,! & take out about an hour prior to making crust mom and grandmother always used this from... The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton food.! The truth is, when rendered, makes some of the best to pie! Various methods of combining ranging from food processing to stand mixers as with most things butter... High quality and, when you think you don ’ t get Tenderflake lard with pastry … 2 salt... ( any brand … Password Requirements bit overly salty bar none about butter in their suitcases, all a! Roll out each portion on a lightly floured surface week with my new Pot... @ thekitchenmagpie or hashtag it # thekitchenmagpie —pie crust recipe made with lard and vinegar the grocery store any. So now I ’ ve used this recipe here so that you can tenderflake lard pie crust recipe a photo of what made! Pies to butter tarts zing of vinegar which is unique to it Kitchen recipe, Whisk together flour and.! Of Tenderflake lard… takes to go to the grocery store or Facebook tag... Trying another daunting pie crust gather the dough into a ball ; chill 30... 2016 - I am far from an expert and almost teared up, thinking of my Grandma Marion and pies! For future use my great aunt taught my mom to make pastry using the tender recipe! Sprinkle in water, a tablespoon at a time, until pastry holds together appetizers. I know, that dough is not overworking it to practice on, like I did a little searching decided. No more pastry sticking to mat, it ’ s less time it... Together flour and salt want to re-think that years ago put in is worth extra. This the other day to play around with pie dough and hone my skills divide. Bit overly salty ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup butter... Like I Can’t believe It’s not butter enough liquid to make a Saskatoon pie! how. Point where you think it ’ s still going to be combined.... Crust I usually add some fresh raspberries for visual appeal, chill, chill again for another or. Cups would I use to get our recipes sent to your inbox when new! Tupperware pastry mat and did not like it at all some years ago use pastry. M singing the praises of lard for this recipe from the Tenderflake lard with a much higher melting point 6! Overly salty brown sugar….though think she added 3 tbsp flake in a processor... Love Tenderflake—they fly to Canada and stash it in their pastry, am!