Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, tenderflake™ perfect pastry. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Tenderflake™ Perfect Pastry is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Tenderflake™ Perfect Pastry is something that I’ve loved my whole life. They are nice and they look wonderful.
Tenderflake uses simpler ingredients that you may find in your pantry so that your baking experience is more homemade! I understand that I can unsubscribe at any time. Description We make it easy to bake delicious pastry recipes.
To begin with this particular recipe, we have to prepare a few components. You can have tenderflake™ perfect pastry using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tenderflake™ Perfect Pastry:
- Get tt
- Prepare 6 cup Flour cake and pastry…….OR
- Take 5 1/2 cup all-purpose flour
- Prepare 2 tsp salt
- Get 1 lb lard….NOT SHORTENING…
- Take 1 tbsp vinegar
- Make ready 1 egg - lightly beaten
- Take 1 cold water
Tenderflake Pie Pastry is the go-to recipe for every Canadian prairie home baker I know that makes homemade pies. This is the exact recipe, from The combination pastry was my preference. It didn't deter from my taste memory or expectations in any way, yet was richer, more tender, more savory. This pastry is made with "Tenderflake Lard".
Steps to make Tenderflake™ Perfect Pastry:
- Mix together flour and salt
- Cut in the LARD with pastry blender or 2 knives until mixture resembles coarse oatmeal
- In a 1 cup measure, combine vinegar and egg. Add enough water to make total 1 cup
- Gradually stir liquid into flour mixture. Add only enough water to make dough cling together.
- Gather into a ball and divide into 6 portions for pie crusts. Wrap unused portions and refridgerate or freeze.
- Roll out each portion used on lightly floured surface. If dough is sticking, chill for 1 to 2 hours
- Transfer dough to pie plate as normal
- MAKES THREE 9 - inch double crust pies or 6 pie shells
- Always good idea to cool before roll out.
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