The Tenderflake Pie Pastry Recipe from the side of the box (2024)

Tenderflake Pie Pastry: Traditional, With Butter and Whole Wheat Flour

The Tenderflake Pie Pastry Recipe from the side of the box (1)

Tenderflake Pie Pastry is the go-to recipe for every Canadian prairie home baker I know that makes homemade pies. This is the exact recipe, from the side of the box. However, I have learned a thing or two about making a great pastry over the years, and am definitely including my tips and tricks, as well.

Tenderflake Pie Pastry: Preparing the fat

The Tenderflake Pie Pastry Recipe from the side of the box (2)

How to make a great pastry is fundamental to pie making and Canadian pastry is vastly different than that of our European counterparts. Lard rendered from a pig is where it began: leaf lard from around the kidneys and loin of the pig. As it lacks any real pork flavor with a rich appealing umami taste, it is an excellent neutral cooking fat with a high smoking point. I have rendered my own lard. You can order leaf lard fat from any pork vendor at your local farmer’s market. Surprisingly, the Tenderflake lard was sweet when compared with the home rendered lards. Kevin Kossowan and I rendered our own lard and did a tasting with three crusts made with the Tenderflake Pie Pastry recipe: one with his rendered lard, one with mine, and one with the Tenderflake lard. The tasting was revealing as the pastry made with the home rendered lard was vastly superior. Not meaty, but deeply rich and savory when compared to the pastry made with the Tenderflake lard.

The Tenderflake Pie Pastry Recipe from the side of the box (3)

However, without the side by side tasting, the difference was difficult to describe or decern. So, a great lesson was had, but I was not compelled to render my own lard on a regular basis. I have also done another three way tasting using the Tenderflake Pie Pastry recipe with sample one using Tenderflake lard, sample two using only butter, and sample three a combination of both. The combination pastry was my preference. It didn’t deter from my taste memory or expectations in any way, yet was richer, more tender, more savory and maybe flakier. The pure butter pastry was delicious, but not the traditional pastry flavour I have grown to know and love. I make a double batch every time when making this fat combination in my pastry as I use one pound of each fat. Unsalted butter is important in this recipe as salted butter has a higher moisture content.

The Tenderflake Pie Pastry Recipe from the side of the box (4)

As I will be cutting the fat into the flour with my Thermomix, I prepare each batch of fat by cubing the pieces, then freezing or chilling them until ice cold.

Tenderflake Pie Pastry: Preparing the Liquid

The Tenderflake Pie Pastry Recipe from the side of the box (5)The Tenderflake Pie Pastry Recipe from the side of the box (6)

The liquid mixture is combined: one beaten egg, one tablespoon of vinegar and water to make one cup at eye level in a liquid measuring cup. The flour is carefully measured and combined with the salt.

Tenderflake Pie Pastry: Making the Pastry

The Tenderflake Pie Pastry Recipe from the side of the box (7)

At this point, the fat must be cut into the flour. As this is a big batch for the Thermomix bowl, I added half of the fat a few seconds ahead of the remaining fat clearly explained in the recipe.

The Tenderflake Pie Pastry Recipe from the side of the box (8)

The fat cut into the flour should look like tiny sweet peas or like slow cooking oatmeal flakes. The Thermomix is a powerful machine, but the precision with which the fat is cut into the flour never ceases to amaze me.

The Tenderflake Pie Pastry Recipe from the side of the box (9)

Once the fat is cut into the flour, I pour all dry ingredients into a large bowl and work the liquid in with my hands by pouring in slowly into the side of the bowl and lightly mixing the dry ingredients to absorb the wet.

The Tenderflake Pie Pastry Recipe from the side of the box (10)

Sometimes the dough will come together in the bowl, and sometimes I pour it onto the counter to get the moist clumps to form together in a ball. This Tenderflake Pie Pastry recipe is made using whole wheat flour, while above was of white all purpose flour.

The Tenderflake Pie Pastry Recipe from the side of the box (11)The Tenderflake Pie Pastry Recipe from the side of the box (12)

Mom might add a little more liquid to the above pastry, but it was a whole wheat pie pastry, and I could feel the weight of the moisture in it, and knew it just needed a two or three kneads to form a ball. Kneading pie dough is not a good idea. The less the dough is worked, the more tender and flaky the pastry will be, yet one or two turns will not hurt it.

The Tenderflake Pie Pastry Recipe from the side of the box (13)

Form pastry dough into a ball and divide into 6 equal portions. Each recipe makes enough for 6 single or 3 double shelled pies.

The Tenderflake Pie Pastry Recipe from the side of the box (14)

Form each portion into a disc.

The Tenderflake Pie Pastry Recipe from the side of the box (15)

Tenderflake Pie Pastry: Storing the Pastry

Each of the six portions is wrapped securely, labeled and dated clearly.

The Tenderflake Pie Pastry Recipe from the side of the box (16)The Tenderflake Pie Pastry Recipe from the side of the box (17)The Tenderflake Pie Pastry Recipe from the side of the box (18)The Tenderflake Pie Pastry Recipe from the side of the box (19)

The discs need to rest for at least 30 minutes before rolling or can be frozen at this point, bagged in yet another tightly sealed container or bag to promote freshness. I always freeze mine, but if making the pie the same day, just rest the dough on the counter, but if making later, refrigerate the dough.

Tenderflake Pie Pastry: Rolling out the Pastry

The Tenderflake Pie Pastry Recipe from the side of the box (20)

I lightly flour the surface area and use a sleeve over my rolling pin when rolling pie pastry. It is so slick and avoids anything sticking to the rolling pin. The pie dough below has a little whole wheat in it. Using the rolling pin to lift the rolled out pastry dough to lay it over the pie plate is a handy trick.

The Tenderflake Pie Pastry Recipe from the side of the box (21)

Whole wheat pastry is delicious with savoury pies. I don’t make that many, but use this same Tenderflake Pie Pastry recipe every time. Sometimes I add seeds, nuts or herbs when making special quiches or tarts, and that makes for a delicious crust!

The Tenderflake Pie Pastry Recipe from the side of the box (22)The Tenderflake Pie Pastry Recipe from the side of the box (23)

After rolling the dough, it gets laid over the pie plate. There should be enough dough to drape down over the sides to enable some decorative fluting.

The Tenderflake Pie Pastry Recipe from the side of the box (24)

Tenderflake Pie Pastry: Fluting the Edges of a Pie

The Tenderflake Pie Pastry Recipe from the side of the box (25)The Tenderflake Pie Pastry Recipe from the side of the box (26)

Lard, butter, lard and butter with white flour, whole wheat flour or a combination of the two is just the beginning. Before one can change the traditional Tenderflake Pie Pastry recipe, one has to master it. Then think about adding rosemary, or thyme to savory pie pastry doughs and nutmeg or cardamom to sweet pie pastry doughs. Just a touch. In any case: Make Pie!

The Tenderflake Pie Pastry Recipe from the side of the box (27)

5 from 4 votes

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Tenderflake® Pie Pastry with Variations

The recipe for the flakiest pie pastry has been found on the side of the Tenderflake® box almost since the beginning of time. My grandmother used it, my mother used it. It has been used by generations of women on the Canadian prairies and is undoubtedly the "go-to" recipe for the best-ever pie pastry. I sometimes use 1/2 lard and 1/2 butter for some recipes. I also use 1/2 whole wheat flour and 1/2 white flour for other recipes. Either way, the formula cannot be messed with if you want a flaky crust. Yield: 3 9-inch double crust pies or 6 pie shells.

CourseDough

CuisineCanadian

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 crusts

Author Tenderflake® and Valerie Lugonja

Ingredients

  • cupsor 850g of all-purpose flour
  • 2tspor 10 g salt
  • 1poundor 465 grams Tenderflake® lard, rendered lard, or 1/2 lard and 1/2 butter, cubed
  • 1tablespoonor 15 grams vinegar
  • 1egg, lightly beaten
  • Ice Water

Instructions

  1. Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats

  2. In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup

  3. Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together

  4. Form gently into a ball; divide into 6 equal portions on counter

  5. Wrap and label portions

  6. Refrigerate for 15-30 minutes if you are using right away, or

  7. Freeze for future use by placing wrapped pastry dough in container, tightly sealed

  8. When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two

  9. Transfer rolled pastry dough to pie plate

  10. Trim and flute shells or crusts and bake according to your pie recipe

Instructions for the Thermomix:

  1. Weigh 850 grams flour and 10 grams salt into TM bowl; whisk for 3 seconds at speed 1-2

  2. Weigh 1/2 of 465 grams ice cold fat into TM bowl; cut into flour for 3-5 seconds at Turbo

  3. Weigh in remaining fat; cut into flour from 0-10 for 5 seconds

  4. In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup

  5. Empty dry ingredients with fat cut into it into large bowl; gradually pour liquid around the edges of mixture, combining by hand, adding only enough for dough to cling together

  6. Form gently into a ball; divide into 6 equal portions

  7. Wrap and label portions; rest for 15-30 minutes before using, or

  8. Freeze by placing wrapped pastry dough in containeror labelled and dated freezer bag, tightly sealed

  9. Thaw in fridge the night prior to using; roll each portion on lightly floured surface: If dough is sticky, chill for longer period

  10. Transfer rolled pastry dough to pie plate; trim and flute shells or crusts and bake according to your pie recipe

Recipe Notes

I use a sleeve on my rolling pin which avoids any sticking. Rolling pastry dough on parchment paper makes for easy clean up (I reuse it, of course!)
Pastry flour or all purpose flour will use less liquid than whole wheat flour.
Adding herbs and spices, whole or ground nuts and seeds, cocoa or other flavours adds a lovely dimension to this pastry recipe

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The Tenderflake Pie Pastry Recipe from the side of the box (2024)

FAQs

What is Tenderflake made of? ›

For that made-at-home taste and an always flaky crust, Tenderflake is every great baker's secret ingredient. INGREDIENTS: FLOUR (WHEAT), MODIFIED PALM AND CANOLA OIL SHORTENING, WATER, SUGAR, WHEY POWDER (MILK), SEA SALT, SUNFLOWER LECITHIN, BAKING SODA.

Can you refreeze Tenderflake pie crust? ›

Once defrosted, do not refreeze. Recipes made from pastry can be frozen. Defrosted product should be used within 2-4 hours. BAKED PIE SHELL ON ITS OWN Preheat oven to 400℉ (200℃).

What are the 4 main ingredients in pastry? ›

The main ingredients used in pastry making are, flour, fat, water and a little salt. Generally a soft flour with a low gluten content is used. The exceptions are choux pastry and flaky pastry. For these pastries, a high gluten content flour is used.

Why is my pie pastry falling apart? ›

The pie dough is too dry!

There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour. Wondering why can't you use a spoon?

Can you buy Tenderflake in USA? ›

Well, no wonder: the product is proudly Canadian and not readily available in the U.S. Plus, Tenderflake advertises its more consumer-friendly frozen pie shells but not the secret to their flaky goodness, the less-appetizing “pure lard” that Slate magazine called “a ridiculously hard sell.” And lastly, you could blame ...

What are the ingredients in Tenderflake puff pastry? ›

INGREDIENTS: FLOUR (WHEAT), MODIFIED PALM AND CANOLA OIL MARGARINE (SOYBEAN), WATER, SEA SALT.

Can frozen pie dough go bad? ›

Pie dough is a great keeper in the freezer. As long as it's tightly wrapped in heavy-duty aluminum foil or freezer-weight plastic wrap and sealed in a freezer bag, it should keep for up to 6 months.

Can pastry dough go bad? ›

One should look for any discoloration or gray spots which often suggests oxidation or freezer burn for pre-made dough. Expiration Date: An unopened pie crust mix can last up to one year in the pantry; however, after this period, checking for spoilage is important. Once opened, the mix should be used within six months.

Why can't you refreeze pastry? ›

Yes, but it may affect the quality. You can refreeze both cooked and uncooked puff pastry, but not more than once. Refrozen raw puff pastry may have less rise, crispness and colour.

What pastry is best for pies? ›

If you are making a pie with a crust you'll need to decide which type of pastry to go for. Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling.

What are the three 3 basic rules for pastry making? ›

General rules

Mix together the flour and salt by sieving. Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making.

What is the name of the bottom pie crust that is baked before filling? ›

Many sweet and savory pie recipes require pre-baking or "blind baking" a crust. No one really knows where the term got its name, but "blind" baking a crust means baking it without a filling.

What is one thing you should not do when making pie crust? ›

The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
  1. The ingredients are too warm. ...
  2. The pie dough is overworked from excessive mixing or rolling. ...
  3. The pie dough isn't given enough time to relax and chill. ...
  4. The pie dough is shrinking down the sides of the pan.
Oct 18, 2022

How do you keep pastry from sinking into a pie? ›

Fill it up

When blind baking, line the pastry with baking paper and fill to the brim with baking beans/uncooked rice, which will support the sides of the pastry and help prevent shrinkage.

How long do you chill your pie dough? ›

Chill in the fridge for 30 minutes, or up to overnight. Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.

Is Tenderflake real lard? ›

“In the making of vegetable shortenings, liquid vegetable oils have to be partially hydrogenated in order to make them a solid, thereby creating unwanted trans fats in very high quantities. This is not the case with Tenderflake, a pure pork lard.

Is Tenderflake pure lard? ›

Create delicious baked goods with Tenderflake® Pure Lard. A great alternative to butter, this cooking fat helps you create an extremely crisp and flaky pastry crust. Use this lard for baking pastries, pies, tarts, and more.

Is Tenderflake lard the same as Crisco? ›

Lard is rendered pig fat, while Crisco is a brand of vegetable shortening made from partially hydrogenated vegetable oils. Lard has a higher saturated fat content and adds a savory flavor to dishes, while Crisco is lower in saturated fats and is often used for achieving a flaky texture in baked goods.

What are the ingredients in Tenderflake pure lard? ›

Ingredients. Lard, Bha, Bht, Citric Acid. We do our best to be accurate with respect to the advertised ingredients, nutritional information, product images and descriptions listed on our app/website.

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