Tenderflake Recipe for Pie Crust Homemade Pie Crusts, Pie Crust Recipes
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.
The Tenderflake Pie Pastry recipe from the side of the box Recipe
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.
Tenderflake® Pie Pastry and Variations Pie Pastry Recipe, Pastry Dough
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
1 Heat the oven to 425° F (218° C). Place a baking sheet on a middle oven rack. 2 Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking).
The Tenderflake Pie Pastry Recipe from the side of the box
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® Pie Pastry and Variations Pie Pastry Recipe, Pastry Dough
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
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
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
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
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
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 Recipe
How To Make The Best Pie Crust Recipe. • Whisk together flour and salt. • Cut the lard into the flour with a pastry blender or 2 knives. • Combine the vinegar and beaten egg in a measuring cup. • Add enough ice water to make it up to one full cup. • Gradually stir the liquid into the lard, just until it clings together.
Tenderflake Recipe for Pie Crust Don't Fear It The Kitchen Magpie
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
1. Step 1 - Mix together the flour and salt. Cut in lard with a pastry blender or 2 knives until the mixture resembles coarse oatmeal. 2. Step 2 - In a 1 cup measure, combine the vinegar and egg. Add water to make the 1 cup measure full. Gradually stir liquid into the flour/lard. Add only enough liquid to make dough cling together.
The Tenderflake Pie Pastry Recipe from the side of the box
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.
The Tenderflake Pie Pastry recipe from the side of the box Recipe
Add the cooked chicken to a bowl with 1/2 block cream cheese, and top with chives. The heat from the chicken will make the cream cheese easy to mix. Spoon the chicken, cream cheese and chives mixture evenly distributed between three ramekin cups. Top with the Tenderflake Puff Pastry circles and cook in the oven at 375 degrees for 17 minutes.
