Lard makes an incredibly flaky crust and is easier to work with than butter. Butter is more flavourful. We’ve been using the same pie crust recipe for decades, with Tenderflake Lard.
Pie Crust
This pie crust recipe works perfectly for sweet and savory fillings. Really; one of the best recipes is on the Tenderflake box. Makes 6 crusts.
Ingredients
- 6 cups (750 gr) pre – sifted flour (1 cup = 125 gr/92 CHO) 552 CHO
- 2 tsp salt 0 CHO
- 1 lb (454 gr) Tenderflake lard 0 CHO
- 1 TBSP vinegar 0 CHO
- 1 egg beaten 0 CHO
- Water to fill up to 1 cup 0 CHO
TOTAL CHO 552 CHO
- TOTAL WEIGHT 1450 GRAMS
- 552 CHO DIVIDED BY 1450 GRAMS = .38 CHO/GRAM
- 1450 GRAMS DIVIDED BY 6 = 241.66 GRAMS EACH
- 241.66 GRAMS x .38 CHO = 91.83 CHO EACH
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.
- Gradually stir liquid into flour until dough clings together. *We use the entire cup of water/egg mixture – just add it in 2 batches.
- Gather mixed dough and divide into 6 equal portions. (241/242 grams)
- Wrap with cling free and refrigerate or freeze.
- If freezing, defrost refrigerated throughout the day and then leave on the counter and bring to room temperature. When ready to roll the dough, if dry, dip fingers in water and spritz the dough to just moisten.
- Flatten dough with your hands and dredge both sides in the flour spread on the counter, then sue a rolling pin to the size and consistency desired.
- *Generally, 1 TBSP of flour spread on the counter will help 1 pie crust from sticking.
