Pie Crust Recipe With Tenderflake Lard at Virginia Handley blog

Pie Crust Recipe With Tenderflake Lard. Then when you’re ready to bake your pie you can put it directly into the oven, no need to thaw first. Cut in lard until you have a crumbly mixture. The lower protein content produces a lighter more tender pie crust. 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. ½ cup lard add just enough water to make it come together into a dough. Trim and flute shells or crusts and bake according to your pie recipe Stir the liquid into the flour mixture, adding just enough to make the dough cling together. Add enough cold water to make one cup. Stir together flour and salt in a large mixing bowl. Be careful not to overmix the. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. Roll out the crust, fit it in your pie plate, wrap it in plastic wrap and aluminum foil and stick the whole thing in the freezer. In a measuring cup, combine the egg and vinegar.

Roll out the crust, fit it in your pie plate, wrap it in plastic wrap and aluminum foil and stick the whole thing in the freezer. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. Stir together flour and salt in a large mixing bowl. Add enough cold water to make one cup. Be careful not to overmix the. In a measuring cup, combine the egg and vinegar. The lower protein content produces a lighter more tender pie crust. Trim and flute shells or crusts and bake according to your pie recipe Cut in lard until you have a crumbly mixture. ½ cup lard add just enough water to make it come together into a dough.

Tenderflake Recipe for Pie Crust Don't Fear It The Kitchen Magpie

Pie Crust Recipe With Tenderflake Lard Add enough cold water to make one cup. 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. Trim and flute shells or crusts and bake according to your pie recipe Add enough cold water to make one cup. Stir the liquid into the flour mixture, adding just enough to make the dough cling together. Then when you’re ready to bake your pie you can put it directly into the oven, no need to thaw first. Stir together flour and salt in a large mixing bowl. The lower protein content produces a lighter more tender pie crust. Roll out the crust, fit it in your pie plate, wrap it in plastic wrap and aluminum foil and stick the whole thing in the freezer. In a measuring cup, combine the egg and vinegar. Cut in lard until you have a crumbly mixture. Be careful not to overmix the. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. ½ cup lard add just enough water to make it come together into a dough.