Pie Pastry
Prep: 15 min
Total: 15 min
Serves: 8
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Every great pie starts with the crust, and this old-fashioned pastry delivers flake after tender flake thanks to Tenderflake lard and a splash of vinegar. It's forgiving to roll, stays workable rather than crumbly, and even keeps well in the fridge for a couple of weeks. Whether you're filling it with fruit or something savory, this is a reliable base worth mastering.
Ingredients
Ingredients
- 5 to 6 Cup All-Purpose Flour
- 1 Lb Tenderflake Lard
- 1 Medium Egg
- 2 Tsp Salt
- 2 Tbsp Vinegar
- - - Water
Directions
Directions
- Put the flour into a large bowl and crumble in the Tenderflake Lard. In a measuring cup put in the egg, salt, vinegar and mix well. Then add enough water to make 1 cup of liquid. Gradually add the cup of liquid to the flour and lard as you combine mix it altogether with your hands.
- this pastry is very easy to work as it does dry out plus it will stay for at least two weeks in the fridge and still work well when brought to room temperature.
Nutrition
Per serving · 8 servingsCalories
350
Fat
24 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
0 g
Fiber
1 g
Protein
4 g
Sodium
500 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 5 to 6 Cup All-Purpose Flour
- 1 Lb Tenderflake Lard
- 1 Medium Egg
- 2 Tsp Salt
- 2 Tbsp Vinegar
- - - Water
