Post by whisperingpass on Apr 13, 2004 9:08:10 GMT -6
Tenderflake's Perfect Pastry
51/2 cups all-purpose flour
2 tsp. salt
1 lb. Tenderflake lard
1 tbsp. vinegar
1 egg, lightly beaten
Water
Mix together flour and salt. Cut in lard with pastry blender until mixture resembles coarse oatmeal. In a 1-cup measure, combine vinegar and egg. Add water to make one cup. Gradually stir liquid into flour mixture. Add only enough liquid to make dough cling together. Gather into a ball and make six portions. Each is one shell. Wrap each ball in plastic wrap and chill in fridge for one hour , remove from fridge and roll out into pie . It is best to chill first and then roll out, fill pie , then put into a hot oven with filling. The heat from cold to hot is what gives you the perfect flakie pastry that our grannies made. Thats the secret girls. Freeze portions seperately if not required immediately. Thaw at room temperature to use.
51/2 cups all-purpose flour
2 tsp. salt
1 lb. Tenderflake lard
1 tbsp. vinegar
1 egg, lightly beaten
Water
Mix together flour and salt. Cut in lard with pastry blender until mixture resembles coarse oatmeal. In a 1-cup measure, combine vinegar and egg. Add water to make one cup. Gradually stir liquid into flour mixture. Add only enough liquid to make dough cling together. Gather into a ball and make six portions. Each is one shell. Wrap each ball in plastic wrap and chill in fridge for one hour , remove from fridge and roll out into pie . It is best to chill first and then roll out, fill pie , then put into a hot oven with filling. The heat from cold to hot is what gives you the perfect flakie pastry that our grannies made. Thats the secret girls. Freeze portions seperately if not required immediately. Thaw at room temperature to use.