Tenderflake Perfect Pastry

My mom was a fantastic baker who made the most amazing pies. She always swore by the Tenderflake pastry recipe, and it never disappointed. The result was always a perfectly flaky, buttery crust that melted in your mouth. Now, every time I bake a pie using Tenderflake, it brings back memories of her kitchen and the warmth of homemade desserts.

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Tenderflake Perfect Pastry

Tenderflake Perfect Pastry

Yield 8
Author
Prep time
15 Min
Total time
15 Min
This recipe makes three 9-inch double crust pies

Ingredients

  • 6 cups cake and pastry flour
  • OR 5 1/2 cups all-purpose flour
  • 2 tsp salt
  • 1 lb Tenderflake lard
  • 1 tbsp vinegar
  • 1 egg, lightly beaten
  • cold water

Instructions

  1. Mix together flour and salt
  2. Cut in Tenderflake with a pastry blender or 2 knives until mixture resembles coarse oatmeal
  3. Combine vinegar and egg in a 1 cup measure. Add water to make 1 cup
  4. Gradually stir liquid into Tenderflake mixture. Add only enough water to make the dough cling together.
  5. Gather into a ball and divide into 6 portions. Wrap unused portions and refrigerate or freeze.
  6. Roll out each portion on a lightly floured surface. If dough is sticking, chill 1-2 hours.
  7. Transfer dough to pie plate. Trim crusts and bake according to your recipe.

Nutrition Facts

Calories

371

Fat

3 g

Sat. Fat

1 g

Carbs

77 g

Fiber

10 g

Net carbs

67 g

Sugar

0 g

Protein

14 g

Sodium

593 mg

Cholesterol

20 mg

The main difference between Tenderflake and typical shortenings like Crisco is the type of fat used and how they affect the texture and flavour of baked goods:

  1. Tenderflake is made from pure lard, which is animal fat. It gives pastry a rich, flaky texture and a slightly more savoury flavour. Lard has long been favoured for pie crusts because it tends to make them tender and crisp.
  2. Crisco, on the other hand, is a vegetable shortening. It’s made from hydrogenated vegetable oils, like soybean or palm oil, which gives it a more neutral flavor. It’s often chosen for its stability and long shelf life. While Crisco also creates a flaky texture, the result is a little less rich compared to Tenderflake.

In short, Tenderflake provides a more flavourful, flaky crust, whereas Crisco offers a neutral taste and a slightly less pronounced flakiness but is suitable for those who prefer plant-based options.

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