Tenderflake® Pie Pastry and Variations Pie Pastry Recipe, Pastry Dough
1 lb tenderflake lard. 1 egg, stirred slightly. 1 tablespoon vinegar. 7⁄8 cup cold water. Stir the flour and salt together. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup. Stir the liquid into the flour mixture.
Tenderflake Recipe for Pie Crust Don't Fear It The Kitchen Magpie
Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds.
The Tenderflake Pie Pastry Recipe from the side of the box
Set the bowl of flour and lard aside and add one large egg, the vinegar and cold water so a small bowl. Whisk to break up the egg and mix well. Make a well in the centre of the flour mixture and pour in half of the egg liquid. Using a pastry knife blend the wet ingredients into the dry ingredients.
The Tenderflake Pie Pastry recipe from the side of the box Recipe
Instructions. Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats. In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup. Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together.
Tenderflake Recipe for Pie Crust Homemade Pie Crusts, Pie Crust Recipes
Instructions. Mix the flour and salt in a large bowl. Cut the lard into ½ inch cubes and add to the flour. With a pastry blender, cut the lard into the flour until it resembles very course crumbs. In a measuring cup, whisk the egg with the vinegar, then add enough cold water to make 1 cup of liquid.
Tenderflake Pie Crust Baking mixes, Pie crust, Pie
Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.
The Tenderflake Pie Pastry recipe from the side of the box Recipe
Instructions. In a large mixing bowl, mix flour, baking powder, salt and brown sugar. Cut in shortening with a pastry cutter. Mix well. In a small bowl, beat together vinegar, egg and cold water. Add dry flour mixture to wet mixture and mix together until it forms small balls.
The Tenderflake Pie Pastry Recipe from the side of the box
LeGourmetTV Is Now Glen & Friends Cooking!Here is a super easy to follow and make Pie Pastry recipe that uses Tenderflake lard. Super flakey and tender!Makes.
The Tenderflake Pie Pastry Recipe from the side of the box
Divide the dough in half. Gather each piece into a rough disk. Smooth the disks; it's OK if they have a few cracks in the surface. Smooth their edges by running the disks along a floured surface like a wheel. Wrap the crusts in plastic or your favorite reusable storage wrap. Chill for 30 minutes, or up to overnight.
The Tenderflake Pie Pastry recipe from the side of the box Recipe
Add to Shopping List. 5 1/2 cups all-purpose flour (don't use a no-name brand use a good quality flour) 2 teaspoons 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.
The Tenderflake Pie Pastry recipe from the side of the box Recipe
Whisk together flour and salt. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within. the flour. In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup. Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make the dough cling together.
The Tenderflake Pie Pastry Recipe from the side of the box
Instructions. In a large bowl, mix together the 5½ cups all purpose flour and 1-2 tsp salt * I use 2 for savory pies, 1 for sweet. Add in the tenderflake lard and using a pastry blender or two knives, cut in the lard until the mixture resembles coarse oatmeal with a few larger pea sized pieces.
The Tenderflake Pie Pastry Recipe from the side of the box
Step 3— Add water. Gather up the mixture and return it to the bowl. Place the bowl in the freezer for a few minutes if needed, just to get everything cold again. Then, make a well in the center and add about 2-3 tablespoons of cold water. Use a large spoon and then your hands to bring the mixture together into a ball.
The Tenderflake Pie Pastry Recipe from the side of the box
This pie crust recipe makes the flakiest, most tender, single pie dough — perfectly sized for a single-crust, 8" to 10" pie. Use King Arthur Pastry Flour Blend for an extra tender texture, or all-purpose flour that's slightly sturdier. The combination of shortening and butter ensures that this pie dough holds its shape while baking but still had the delicious flavor of creamy, rich butter.
The Tenderflake Pie Pastry recipe from the side of the box Recipe
Instructions. Mix the flour and salt in a large bowl. Cut in the Tenderflake lard with a pastry blender or with 2 knives until mixture resembles coarse oatmeal. In a 1 cup measure, add beaten egg and vinegar. Then add enough water to measure 1 full cup. Mix to combine.
Tenderflake® Pie Pastry and Variations Pie Pastry Recipe, Pastry Dough
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.
