Tenderflake Pastry
5 ½ Cups All-purpose Flour
2 Tsp Salt
1lb Tenderflake Lard
1 Lg Egg
1 Tbsp White Vinegar
In A Large Bowl, Combine Flour & Salt.
With Pastry Blender Or Two Knives, Cut In Lard Until Mixture Resembles Coarse Meal With A Few Larger Pea-sized Pieces.
In A Glass Measuring Cup & Using A Fork, Beat Egg With Vinegar. Add Enough Cold Water To Measure 1 Cup; Mix Well.
Drizzle Into Flour Mixture A Bit At A Time, Mixing In With A Fork, Until Dough Looks Evenly Moistened & Holds Together When Gently Pressed Between Fingers. You May Not Need To Use All Of The Liquid.
Divide Dough Into 6 Equal Balls. Warp Each Ball In Plastic Wrap & Pat Into 4-inch Disks.
Chill For At Least 30 Minutes Before Using. For Best Results, Chill 2 Hours Before Using.
Dough Can Be Stored In The Fridge For Up To 2 Days & Frozen For Up To 2 Months. Thaw In Fridge.
Roll On A Lightly Floured Surface To Fit Pie Plate. If Dough Cracks While Rolling, Allow To Sit At Room Temperature For 10 – 15 Minutes Or Until Dough Is Pliable To Rolls.
Makes Enough For 6 Single Crusts Or 3 Double Crust 9-inch Pies.