Ingredients

The following ingredients have 24 Servings
  • 5 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 pound Tenderflake lard
  • 1 tablespoon vinegar
  • 1 egg lightly beaten
  • ice water

Instruction

  • 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 dough cling together. 
  • Gently gather the dough into a ball and divide into 6 equal portions. 
  • Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use. 
  • When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
  • Transfer the prepared dough to pie plate.
  • Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.