Tenderflake perfect pastry
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Pastry flour, OR 5-1/2 cup all purpose flour plus 2 tsp salt |
| 1 | pounds | Tenderflake (pure lard) |
| 1 | tablespoon | Vinegar |
| 1 | each | Egg, lightly beaten |
| Water | ||
Directions
Mix together flour and salt. Cut in tenderflake with pastry blender or 2 knives until mixture resembles coarse oatmeal. In a 1 cup measure, combine vinegar and egg. Add water to make 1 cup.
Gradually stir liquid into tenderflake mixture. Add only enough liquid to make dough cling together. Father into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate or freeze. Rool out each portion on lightly floured surface. If dough is sticking, chill 1-2 hours. Transfer dough to pie plate. Trim and flut shells or crusts and bake according to your pie recipes. Makes 3 9 inch double crust pies, or 6 pie shells. **MY NOTES** I ended up using all the 1 cup of water/vinegar/egg mixture. I have really big, deep pie plates that I use, so this recipe made two one-shell pies, and two large popovers. This is a great recipe for pie crust. I usually end up throwing the pastry into the garbage and going out to buy already made ones.. Now that I have tried this, I sure won't be buying any again... 8-} Origin: Tenderflake box Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-09-94