Leaf Lard has to be frozen or refrigerated. Yield: 3 9-inch double crust pies or 6 pie shells. … WRONG! That vinegar tang with Saskatoon filling…there is no other taste in this world that has such tangible, instantaneous memories for me. Mix together flour and salt. Yes, there’s quite a bit of bias going on here at my end of things, so forgive me that. Works awesome for meat patties as well. 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. It is excellent. The key to the dough is not overworking it. To revisit this article, visit My Profile, then View saved stories. If I can do that, so can you. Making a pie crust is definitely not effortless, but there are certain things in life that are worth the extra time. Pure lard, BHA, BHT, citric acid. Cut in the Tenderflake lard with a pastry blender or with 2 knives until mixture resembles coarse oatmeal. 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. We have a range of unique and versatile recipe ideas which allow you to enjoy our products all year round. Super flakey and … On a lightly floured surface, roll dough to 1/8-in. A disclaimer as well : I am still practicing my own pie dough making, so I’m not an expert at this either! 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. 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. But that’s nothing: “Once I made 30.”). Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. then cut in butter and lard with a food processor or pastry blender. Wrap the portions and refrigerate for 15-30 minutes. Some frozen steaks, ice, and fifteen boxes of Tenderflake.”. Jackie from Ontario here .. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. Welcome to the Tenderflake Test Kitchen! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Mix flour, baking powder and salt together. 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”. 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. Combine to the point where you think it’s not really done. Just like butter before it—remember its decade of bad press?—lard is cycling back into vogue. Directions. 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. Seriously. Whether it’s appetizers, main meals or desserts, Tenderflake ® will be … I use Crisco. 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. Line the pie shell with parchment and fill the pie shell completely with dry beans or pie weights! This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. I use my moms recipe which is very similar to yours except I use Fluffo shortening and add 2 tsp white sugar. My Top 5 Favorite Pies From PieDay. I only use Tenderflake, never anything else, I have never tried butter. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. I bit into a piece and almost teared up, thinking of my Grandma Marion and the pies she used to make. 2 teaspoons salt. Butter is great. And getting your hands dirty. Trim and flute shells or crusts and bake according to your pie recipe. Cut in Tenderflake with pastry … Learn how you can help here. I will not give up! 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 thickness. Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie. I made this the other day to play around with pie dough and hone my skills. I was introduced to leaf lard when I was given a one pound container some years ago. Practice with your dough, roll it out and heck, make shapes out of it and bake them up. Cooking advice that works. Whisk together flour and salt. If you think you don’t have time to make a pie crust, you might want to re-think that. But when it comes down to what your gramma made? I had a Tupperware pastry mat and did not like it at all. Lard is nearly 100% fat—mostly monounsaturated, trans-fat free—and with a much higher melting point. Your pie … The last recipe I went with butter, I just assumed as with most things, butter is better! Roll out each portion on a lightly floured surface. Everyone seems to almost be chanting “the taste…the taste…the taste! This recipe is quick, quick, quick if … You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. 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. So now I’m off to make a saskatoon pie!love how I can relate to you and your cooking/baking so much. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. This recipe has been up for 8 years so that’s really weird, it’s definitely a POUND of lard!!! 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