This recipe comes from the back of the Tenderflake box. It's crisper and less soft than a classic all-butter pie crust, with a very subtle vinegar tang that works really nicely in sturdier fruit pies or savory pies. —Posie (Harwood) Brien
Sometimes the best recipes do indeed come from the back of the box; in this case, this recipe comes from Tenderflake. People do indeed swear by Tenderflake when it comes to baking the best pie crusts, so you might as well use their go-to recipe when the holidays roll around and everyone is craving a homemade pie. Sure, you could go the store-bought route, but there's something very satisfying and relaxing about making the dough from scratch, and this recipe proves it's easy enough to do. Besides, who wouldn't want a pound of lard in their pie crust? Butter, step aside, it's time for lard to have its moment in the spotlight.
Simply cut the lard into the flour, then add the egg, vinegar, and some ice water. Stir until a ball of dough forms, then divide the ball into three pieces, and that's all there is to it. No fancy ingredients or equipment required. And you'll have dough for three pies! That should be more than enough to keep your hungry guests happy. You can scale it down of course if you're baking just one pie, but you can freeze the dough and have some on hand whenever the mood strikes. You can fill with whatever you'd like and then bake according to the recipe you're using, this crust is that versatile and foolproof. After one bite, you'll certainly see why many bakers favor an all-lard pie dough over an all-butter one, but you've got to try it first to believe it! —The Editors
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