Tenderflake Tart Shells The Perfect Pastry For Your Next Tart Doughbies
Ingredients you'll need for this recipe that makes 6 pie crusts: 5 1/2 cups all purpose flour 2 tsp. salt 1 pound Tenderflake lard (or lard of your choice) 1 Tablespoon vinegar 1 egg, lightly beaten very cold water Step 1: Stir together flour and salt in a large mixing bowl. Be careful not to overmix the tenderflake lard into pie dough.
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Vinegar - Inhibits the gluten development in the flour which makes for a more tender and flaky pie crust. Cold water - Keep the ripples of fat in the pastry from melting permaturely during the mixing stage. The heat from your hands from hand mixing may cause the lard to melt and lose the pockets of fat needed for a flaky pastry.
This Easy Tenderflake Pie Crust recipe never fails! Light, flaky
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.
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• Salt • Lard • Vinegar • Egg • Ice water 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
Deep Dish Pie Shells Made with Vegetable Shortening Tenderflake Canada
Tenderflake pie crust is the perfect no fail pie dough. Make this quick and easy pie crust for any sweet or savory pie recipe. Skip to primary navigation;. Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.
Tenderflake Recipe for Pie Crust Don't Fear It The Kitchen Magpie
It is the best pie crust! 💭 The SECRET to Flaky Pie Crust My Grandma was a master pie maker and her secret was this recipe. This recipe makes such a tender, never fail flaky crust that it literally melts in your mouth! The trick to making no fail pastry is simply using very cold water, as it helps to keep the fat cold so it does not melt.
Tenderflake Pie Crust Erica's Edibles
Whisk together the flour and salt. Cut in cold shortening with a pastry cutter until the mixture resembles coarse crumbs. Add the ice water in increments, stirring with a fork, until the dough is moist enough to mold easily. Chill the dough for at least four hours.
This tenderflake recipe for pie crust is simply the best you can find
Dump the contents onto a large piece of plastic wrap then fold the plastic in towards the dough repeatedly until a ball forms. Try not to touch the dough with your warm hands. Divide the dough into 6 balls. (if you made a half recipe, then divide into 3 balls) Wrap dough in plastic and flatten them into discs.
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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.
Tenderflake Recipe for Pie Crust Don't Fear It The Kitchen Magpie
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.
Perfect Pie Crust Easy recipe made with Tenderflake lard for the
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
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The ingredients for this pie crust are the same as many other recipes: Flour Cold Butter Salt Sugar (optional) Cold water The method for how we combine the flour and fat is what makes this recipe different. A while back, Cooks Illustrated and Kenji López-Alt looked at the science behind pie crust. Their high school science teachers would be proud.
Homemade Pie Crust Recipe So flaky! Baking a Moment
Ingredients 1 lb Tenderflake lard 5½ cups all purpose flour 1-2 tsp salt * I use 2 for savory pies, 1 for sweet *Up to you 1 Tbsp White vinegar 1 lg Egg, lightly beaten 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
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Combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the cold water a tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight. Roll the dough into a circle, then press it into a pie plate. Trim the excess and flute the edges.
Tenderflake Pie Shells 9 Inch Deep Dish with All Vegetable Shortening
If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the crust is pale and partially cooked.
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ingredients Units: US 5 1⁄2 cups all-purpose flour 2 teaspoons salt 1 lb tenderflake lard 1 egg, stirred slightly 1 tablespoon vinegar 7⁄8 cup cold water directions 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.