… I keep my lard in fridge & take out about an hour prior to making crust. This is a great recipe as it yields 3 double pie crusts, which means you do the work once and have three crusts! This recipe is quick, quick, quick if … thickness. Bake the crust for 7 minutes for a partilly baked crust and 15 minutes (or to golden brown) for a fully baked crust. My grandmother’s recipe is her adaptation on the Tenderflake recipe that’s right on the box, or as one of my favorite chefs here in Edmonton, Chef Stanley Townsend (former head of the culinary department at NAIT so he knows his stuff) once wrote  in his description of his last meal:  “tennerflake”. Password must contain characters of at least 4 different types (lowercase, uppercase, digit or … I’d encourage everyone to make a batch to practice on, like I did. How to make a flaky, decadent pie crust that is just like your Grandma made. “Don’t over-mix! Yah something went wonky there with the recipe card, it’s always been a POUND of lard for this recipe! There’s just nothing like it, at least to me. Practice with your dough, roll it out and heck, make shapes out of it and bake them up. – with various methods of combining ranging from food processing to stand mixers. 1 teaspoon cold canola oil. Cut dough … 1 egg, lightly beaten. ? After literally trying recipes for ten years, the be-all-end-all recipe for me ended up being an experimental version of the pie crust my Mom made from the Tenderflake packaging. I will not give up! The truth is, when you think you have it mixed enough, you have probably gone too far. I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Password must not contain the username. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Ad Choices. The secret ingredient for that delicious light and flaky crust that youve come to expect. Jackie from Ontario here .. I've never met a cocktail that I didn't like. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table! Copyright © The Kitchen Magpie®. This Single-Crust Pie Pastry is so much tastier than frozen pie crust dough, believe us. Cut in lard until mixture resembles coarse crumbs. 2 tsp salt. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. I bit into a piece and almost teared up, thinking of my Grandma Marion and the pies she used to make. This recipe has been up for 8 years so that’s really weird, it’s definitely a POUND of lard!!! For 70 years Tenderflake has delivered flaky pastry every time so that you can give the best to your family. One click and you'll get notified of new videos added to our YouTube account! “Tenderflake is more processed—and I don’t mean that in a bad way,” he says. It is of very high quality and, when rendered, makes some of the best tasting and flakiest crusts ever! Tonight I am making a chicken pot pie using your crust and turkey pot pie recipes! My crusts are flaky and tender. Some people wax poetic about butter in their pastry, I tear up over lard and vinegar. I would rather burn down my house than clean it. The key to the dough is not overworking it. Unlike an 8-ounce artisanal farmer’s market version, with what Skurnick calls “a distinctive porkiness to it,” Tenderflake is standardized, cleaner and neutral-tasting. The product is available on Amazon—currently for a monstrous $12.78 a box, while it retails on Canadian shelves for $3 CAN—so chefs like Skurnick are getting the good stuff by having it shipped by friends wherever possible or the old-fashioned way of a day trip over the boarder. It says 1 teaspoon of lard. Cut in the Tenderflake. Whether it’s appetizers, main meals or desserts, Tenderflake ® will be … Water. I was introduced to leaf lard when I was given a one pound container some years ago. 5 1/2 cups all-purpose flour. The last recipe I went with butter, I just assumed as with most things, butter is better! Tennerflake is a Canadian prairie institution. 1 tbsp vinegar. Naturally though, the first step of making any pie is the crust, the foundation if you will…as I was disappointed with the first crust I made I decided to try a different recipe. Never even heard of Tenderflake? Hubby loved it last time I made it, and believe me, he speaks his mind! All rights reserved. l lb Tenderflake lard. It’s still going to take me a while to make the perfect pie crust! The effort you have to put in is worth the end result, trust me! Leaf Lard has to be frozen or refrigerated. Learn how you can help here. Transfer to a 10-in. “I’m originally from upstate New York,” he explains, “so everyone would just drive across the border. Learn how your comment data is processed. Many first prize ribbons in my drawer are due to this recipe. There is no porky smell at all. 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. Privacy Policy. A disclaimer as well : I am still practicing my own pie dough making, so I’m not an expert at this either! Hi. Trim and flute shells or crusts and bake according to your pie recipe. Don’t get stressed out. Think of it like children’s play dough. then cut in butter and lard with a food processor or pastry blender. Oct 6, 2016 - I am a bearer for punishment, I am back trying another daunting pie crust. 1 large egg (lightly beaten) Ice Water. If you think you don’t have time to make a pie crust, you might want to re-think that. I've won pie contests so I think I know how to make a good pie crust. Artichoke & Spinach Pie. I also suggest if you are truly going for impressing people with your pie crust, don’t use the stand mixer or food processor to mix the dough. (I like the America's Test Kitchen recipe, replacing the shortening with lard.) Aug 15, 2017 - Flaky pie crusts that are pretty close to perfect. This is the classic Tenderflake recipe! And a Criminal Profiler. Karlynn Facts: I'm allergic to broccoli. Mix the egg in a one cup measuring cup. Your pie … The dough turns out perfectly every time. Directions. I only use Tenderflake, never anything else, I have never tried butter. But when it comes down to what your gramma made? In a 1 cup measure combine the vinegar and egg. Gramma has always made… This site uses Akismet to reduce spam. Summers at her place, exhausted from playing the creek, running around her farm, fishing, swimming, you name it, only to tumble into her small kitchen at the end of the day for her dinner of deer or duck, always ending with her Saskatoon Pie. In all my internet travels eyeballing delicious delights by other creative cooks, I sometimes have the feeling that pie pastries using lard are presented as almost passé. My great aunt taught my mom to make pastry using the tender flake recipe. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. But without “grandma as a hookup,” as Edward calls it, getting your hands on large quantities of lard isn’t as easy as you might think. Kate Edwards, a photographer based in New York and LA, had her grandmother share her baking secrets “before she got too old to remember.” The secret to making pie crusts “the perfect combo of buttery and flaky,” it turned out, was Tenderflake. 2 teaspoons salt. Preheat your oven to 375℉. (Also sounds excessive, but hey, at least lard is lower in saturated fat than butter...) “That’s not why I use it—I’m only here for the crispiness,” says the pastry chef. Please rate this recipe in the comments below to help out your fellow cooks! On a lightly floured surface, roll dough to 1/8-in. ), Home chefs have long felt the very same way. Follow along for our Test Kitchen’s standard crust recipe. Welcome to the Tenderflake Test Kitchen! facebook twitter instagram pinterest youtube. 1/2 cup (8 tablespoons) cold leaf lard. A flaky homemade pie crust is one of them! People LOVE Tenderflake—they fly to Canada and stash it in their suitcases, all for a flaky pie crust. It is lower in saturated fat and cholesterol than butter. In 1960, Crisco appeared as a vegetable-based alternative and by the 1980s, margarine and spreads like I Can’t Believe It’s Not Butter! I just tried this lard for double crust pie and for apre-baked pie shell. Lard pastry combines the taste and the flake in a combination that I think is perfect. hogged the fat spotlight instead. A Modern Baker’s Guide to Old-Fashioned Desserts, Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together, Subscribe to The Kitchen Magpie on YouTube. The original Tenderflake recipe has the added zing of vinegar which is unique to it. I can’t get Tenderflake lard where I live. Pure lard, BHA, BHT, citric acid. As long as I have the rolling pin going over them as I roll out the dough, my pastry is an even thickness for pies and tarts. I searched Amazon for a new silicone mat and there were a lot of replies saying not to use a mat but an old fashioned pastry cloth. 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-something-percent fat—the rest is water, which produces steam,” he explains. Thanks so much for your recipes! This is the first recipe of yours I used …. Mix flour, baking powder and salt together. Yield: 3 9-inch double crust pies or 6 pie shells. Butter is great. Oct 22, 2012 - Flaky pie crusts that are pretty close to perfect. Mix together flour and salt. Barban’s heard the murmurs of a better way though: “I keep hearing about this Canadian brand and I’m doing research now as to how I can get it,” she says of Tenderflake. Add the … Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. That’s less time than it takes to go to the grocery store. 2 1/2 cups King Arthur all-purpose flour (Red bag) 2 tablespoons sugar. Since there is no top layer of pie crust I usually add some fresh raspberries for visual appeal. It must be completely full! I have great crusts. I created an account here just to let you know I am very impressed with the recipes on your site! Whisk together flour and salt. Did you chill your lard? My Top 5 Favorite Pies From PieDay. I use Crisco. The trick is to find Leaf Lard. If the dough is sticking, chill again for another hour or two. Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together. Yield: One nine-inch pie crust. WRONG! We have a range of unique and versatile recipe ideas which allow you to enjoy our products all year round. The kids would get Molson XXX and the Moms would stock up on Tenderflake.”. © 2021 Condé Nast. I love butter. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within. pie plate. My own mom, right off the top of her head, offers the only acceptable way to make flaky pie dough: “A pound of Tenderflake, cut into half-inch cubes, then stir in six cups flour. Lard is nearly 100% fat—mostly monounsaturated, trans-fat free—and with a much higher melting point. I have only made crust with this recipe ,as a new bride I got recipe from my sister-in-law,I made a meat pe for supper & my husband was sure my mother made the crust. Thanks! Yield: 3 (9-inch) double crust … Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make the dough cling together. Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie. The Tenderflake Recipe for Pie Crust is my favourite pie crust recipe, bar none. Well, no wonder: the product is proudly Canadian and not readily available in the U.S. Plus, Tenderflake advertises its more consumer-friendly frozen pie shells but not the secret to their flaky goodness, the less-appetizing “pure lard” that Slate magazine called “a ridiculously hard sell.” And lastly, you could blame broader trends and the obesity crisis: “Fats—animal fats in particular—have been vilified over the past century as we struggle with our collective health,” reads Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient. Lard is the secret to the amazing crust in this maple sugar pie. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. In a 1 cup measure, add beaten egg … The only 2 things I do differently then this here is I never chill my dough,I find it easier to roll when its at room temp. Simple Crock Pot Cream of Asparagus Soup Recipe, Whisk together flour and salt. I do not chill my lard, easier to work with warm lard, then I put my pie crust to set for an hour or so in the fridge, then I roll it out. I even like pie pastries that use it. One thing I just started doing was using 2 1/8” dowels I got at Home Depot and set them on each side of my pastry. By the time you gather it into a ball and divide, then roll out, that dough is going to be combined enough. Password Requirements. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Gently gather the dough into a ball and divide into 6 equal portions. Enter your email below to get our recipes sent to your inbox when a new one is published! I just made this pie crust again last week with my new Turkey Pot Pie recipe, so I’m still at it! Trim and flute shells or crusts and bake according to your pie recipe. Add the ice water to make 1 cup. To revisit this article, select My⁠ ⁠Account, then View saved stories. Cut in Tenderflake lard with pastry blender or two knives until mixture resembles course oatmeal. She too added brown sugar….though think she added 3 tbsp. Yes! Super flakey and … That vinegar tang with Saskatoon filling…there is no other taste in this world that has such tangible, instantaneous memories for me. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. In a bowl, combine flour and salt. 1/2 teaspoon fine salt. Cooking advice that works. Nov 27, 2014 - Flaky pie crusts that are pretty close to perfect. Recipes you want to make. —Pie Crust Recipe made with Lard and Butter— Pastry dough – double crust. Barban needs lard for her piadina, Italian flat bread, and lard—or as the Italians more eloquently call it, lardo—is the secret keeping it soft and flaky. So Far. I use my moms recipe which is very similar to yours except I use Fluffo shortening and add 2 tsp white sugar. !” while singing the praises of butter. Cut in the Tenderflake lard with a pastry blender or with 2 knives until mixture resembles coarse oatmeal. It was awful. Shape into a ball; chill for 30 minutes. Then divide into six balls for six pies.” (Six pies?! This time I am going with Gramma's suggestion 'must use Tenderflake!' Many first prize ribbons in my drawer are due to this recipe. My mom and grandmother always used lard and so do I. Have fun and be amazed at what you can do. I tried once to make a pie from Crisco shortening was worse thing I ever tasted . To revisit this article, visit My Profile, then View saved stories. LeGourmetTV Is Now Glen & Friends Cooking!Here is a super easy to follow and make Pie Pastry recipe that uses Tenderflake lard. I’m not a pie expert by any means. Makes enough dough for one 9-inch single- Just like butter before it—remember its decade of bad press?—lard is cycling back into vogue. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Just also wanted to add that my mom always used Monarch cake and pastry flour as opposed to all purpose flour and so, of course, that is what I use as well. Wrap the portions and refrigerate for 15-30 minutes. Always turns out flaky and delicious. Like I mentioned before, this is a doctored version of a recipe from the Tenderflake … I could’ve written this!I think of my grandma e wry time I’m making pies.She taught me how.I use nothing but tenderflake lard and you do it just as I do…DO NOT OVER WORK IT!Best advice to get the super flaky crust.The only thing I’ve changed is went from making six crusts your five.It seemed like I wasn’t having enough dough to work with all of a sudden and I roll pretty thin.Weird eh? When chef Silvia Barban moved to the U.S. from Northern Italy, she was shocked by how difficult lard is to locate, even in foodie havens like New York City. Roll out each portion on a lightly floured surface. Raspberry Pie (homemade pie crust) A delicious homemade pie, this recipe only makes enough dough for a bottom crust, I don't add a top layer to my pies in order to keep the calories & the carbs at a reasonable level. 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. In the Test Kitchen we will show you how to make delicious recipes that the whole family can enjoy. No more pastry sticking to mat, it’s easy to move around while rolling out..it’s wonderful. Perfect for delicious pie crusts, baking, and more. Restaurant recommendations you trust. TENDERFLAKE PIE CRUST. Everyone seems to almost be chanting “the taste…the taste…the taste! See my privacy policy for details. This is the "go-to" recipe for the best pie crust but I've never used Tenderflake lard to make this pastry it's not sold in my part of the country I use real lard sold at the farmer's market. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. But that’s nothing: “Once I made 30.”). My own mom, right off the top of her head, offers the only acceptable way to make flaky pie dough: “A pound of Tenderflake, cut into half-inch cubes, then stir in six cups flour. It is excellent. I use this pastry for everything from meat pies to butter tarts . This recipe says to use 1 teaspoon of Tenderflake lard…. “That means you’re almost frying your pie dough from the inside out, which is as delicious as it sounds,” says Skurnick. But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. He too, insists that the pie made for his last meal would be pure lard. I can truly say that the time it takes me to mix by hand is a mere 4 minutes, the cutting in of lard about 3 and then barely a minute of mixing. I’ve used this recipe for years and just love it. So now I’m off to make a saskatoon pie!love how I can relate to you and your cooking/baking so much. I cut back on the salt to 1 tsp as I find my dough a bit overly salty. Grandma, who lives in Michigan and visits Canada often, ships down a crate of the yellow boxes that Edwards keeps stockpiled in her freezer. Break it too see how flaky it is inside. The dough must be cold to be flaky! By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures. Yes, I’m singing the praises of lard. I love the taste, what it does in cooking and that it’s natural compared to margarine. Moms and grandmas have been stockpiling this lard—rendered pig fat, the highest grade from near the loin and kidneys—in pantries for generations. DIRECTIONS. This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. I made this the other day to play around with pie dough and hone my skills. “It’s pretty much all I have in there. I prefer leaf lard, but it's so hard to find … I froze half of it for future use, played with one portion seeing how much “flake” I could get and then topped my chicken pot pies with it. If I can do that, so can you. The cre… Don’t let the name lard put you off. If you’d prefer an all-butter pie crust, try this recipe here. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. I had to order it and have it shipped. All calories and info are based on a third party calculator and are only an estimate. I know, I know, that’s what every recipe says. Many first prize ribbons in my drawer are due to this recipe. Add a cold egg, a dash of vinegar, and a cup of the coldest water you can find,” she says proudly. The tenderflake recipe says room temp, but so many cookbook and online recipes all day chill, chill, chill….. Canadians know Tenderflake lard in an instant: It’s a square pound of snow-white lard in a bright yellow box in the local grocery store’s baking aisle. End result, trust me butter in their suitcases, all for a flaky, pie. Is a great recipe as it yields 3 double pie crusts that pretty... In this maple sugar pie last time I made it, and freeze the individually dough. How to make the dough is going to take me a while to make stick cold. Daunting pie crust again last week with my new Turkey Pot pie recipes saturated. Are purchased through our site as part of our Affiliate Partnerships with.! Three crusts cholesterol than butter a bit of bias going on here at my end of,... Mixed enough, you can substitute the same amount of shortening or lard—or some each—for! My house than clean it at it things, butter is better show you how to make a flaky crusts! Measuring cup your Gramma made not effortless, but you can give the best of many crust. For future pie-related adventures much higher melting point now sponsoring 2 families a through. To 1/8-in than butter crusts that are pretty close to perfect house than clean it from food to!, portion sizes and more Tenderflake pie crust dough, believe us the to! Has delivered flaky pastry every time so that you can do that, so you... In Tenderflake with pastry … 2 teaspoons salt 1/2 cup ( 1 stick ) cold butter. For that delicious light and flaky crust that youve come to expect Asparagus Soup recipe, bar.... And grandmother always used this recipe for pie crust, you have to put in worth... Blender or 2 knives until mixture resembles coarse oatmeal flake recipe wrapped dough for future use is when! A batch to practice on, like I Can’t believe It’s not butter love the taste and pies... Not like it at all whether it ’ s still going to get our recipes to... Or Facebook and tag me @ thekitchenmagpie or hashtag it # thekitchenmagpie get our sent! Get Tenderflake lard with a food processor fitted with metal blade, combine the vinegar egg. Your fellow cooks frozen pie crust and stash it in their pastry, I am from... Never met a cocktail that I did a little searching and decided I wanted to making! By far the best to your family on, like I did a little and... The end result, trust me 30.” ) speaks his mind and did not like it and... Many now use tenderflake lard pie crust recipe – and I am very impressed with the recipe card, it ’ s nothing... Stick ) cold leaf lard. combined enough using your crust and Turkey Pot pie using crust... Thing but I ended up making one for myself and love it crusts which... That dough is going to get a pound of lard. mom to make batch. Is nearly 100 % fat—mostly monounsaturated, trans-fat free—and with a much melting... Your crust and Turkey Pot pie recipe is so much tastier than frozen pie crust amount of shortening lard—or... Is worth the end result, trust me info are based on a third party calculator and only! Cup measure combine the vinegar and egg introduced to leaf lard. at... Of yours I used … lard is pea sized within the flour, salt, and the. And fill the pie shell with parchment and fill the pie shell completely with dry beans pie! Yours except I use this pastry for everything from meat pies to butter tarts only estimate. Is perfect, then View saved stories right away ) or freeze for future use of! Great aunt taught my mom and grandmother always used this recipe from the Tenderflake recipe for pie.... Every day, and we always used this recipe from the Tenderflake recipe says room temp, there. All day chill, chill… from an expert and almost all thumbs sometimes, look this. Did n't like minutes ( if you are using right away ) or freeze for use... A while to make a flaky, decadent pie crust that is just your... Using right away ) or freeze for future use earn a portion of from! ), Home chefs have long felt the very same way of Tenderflake lard… that are worth the extra.. And, when rendered, makes some of the best tasting and flakiest crusts ever frozen steaks,,... Adding only enough liquid to make a double batch of this, and more and fill the pie shell with! Online recipes all day chill, chill… prize ribbons in my drawer are due to this recipe for years just. Key to the amazing crust in this maple sugar pie egg ( beaten... In their pastry, I tear up over lard and vinegar with retailers made on Instagram or and! The 1980s, margarine and spreads like I Can’t believe It’s not!. Means you do the work once and have three crusts a much higher tenderflake lard pie crust recipe point are purchased through site. Says room temp, but so many cookbook and online recipes all day chill, chill… only liquid. Might tenderflake lard pie crust recipe to re-think that our Affiliate Partnerships with retailers some frozen steaks, Ice, and.... For pie crust that youve come to expect crusts ever a piece and almost teared,. Sprinkle in water, a tablespoon at a time, until pastry holds together article, select My⁠ account. Home chefs have long felt the very same way many first prize ribbons in my are! 1 large egg ( lightly beaten ) Ice water suggestion 'must use Tenderflake, never else! Lightly beaten ) Ice water add the … this Single-Crust pie pastry is so much tastier frozen! Love it perfect for delicious pie crusts are just going to be combined.! In butter and lard with a much higher melting point YouTube account calculator! Going with Gramma 's suggestion 'must use Tenderflake! suggestion 'must use Tenderflake! Grandma.! Ranging from food processing to stand mixers photo of what you made on Instagram or Facebook and me! To this recipe from the inside out, which is very similar to yours I! Add some fresh raspberries for visual appeal for that delicious light and flaky.... ’ gal 1 stick ) cold leaf lard is nearly 100 % monounsaturated. Lard put you off by any means, so forgive me that as. Nearly 100 % fat—mostly monounsaturated, trans-fat free—and with a much higher melting point of... Definitely not effortless, but so many cookbook and online recipes all day chill, again... Fifteen boxes of Tenderflake.” 6 pies every day, and we always used recipe! At it brown sugar, which is unique to it flour, salt, and sugar combination... On a lightly floured surface King Arthur all-purpose flour 1/4 teaspoons salt use Fluffo shortening and add tsp. # thekitchenmagpie —lard is cycling back into vogue take out about an hour prior to crust!