Tenderflake Pie Pastry: Traditional, With Butter and Whole Wheat Flour
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
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.
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.
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 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
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 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.
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.
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.
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.
Form pastry dough into a ball and divide into 6 equal portions. Each recipe makes enough for 6 single or 3 double shelled pies.
Form each portion into a disc.
Tenderflake Pie Pastry: Storing the Pastry
Each of the six portions is wrapped securely, labeled and dated clearly.
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
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.
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!
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.
Tenderflake Pie Pastry: Fluting the Edges of a Pie
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!
Tenderflake® Pie Pastry with Variations
Ingredients
- 5½ cups or 850g of all-purpose flour
- 2 tsp or 10 g salt
- 1 pound or 465 grams Tenderflake® lard , rendered lard, or 1/2 lard and 1/2 butter, cubed
- 1 tablespoon or 15 grams vinegar
- 1 egg , lightly beaten
- Ice Water
Instructions
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Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats
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In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
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Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
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Form gently into a ball; divide into 6 equal portions on counter
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Wrap and label portions
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Refrigerate for 15-30 minutes if you are using right away, or
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Freeze for future use by placing wrapped pastry dough in container, tightly sealed
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When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two
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Transfer rolled pastry dough to pie plate
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Trim and flute shells or crusts and bake according to your pie recipe
Instructions for the Thermomix:
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Weigh 850 grams flour and 10 grams salt into TM bowl; whisk for 3 seconds at speed 1-2
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Weigh 1/2 of 465 grams ice cold fat into TM bowl; cut into flour for 3-5 seconds at Turbo
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Weigh in remaining fat; cut into flour from 0-10 for 5 seconds
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In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
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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
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Form gently into a ball; divide into 6 equal portions
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Wrap and label portions; rest for 15-30 minutes before using, or
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Freeze by placing wrapped pastry dough in container or labelled and dated freezer bag, tightly sealed
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Thaw in fridge the night prior to using; roll each portion on lightly floured surface: If dough is sticky, chill for longer period
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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
You are so smart to make a big batch in advance so you always have pie crust on hand! I would say the crust is definitely the most time consuming part so once that is done you are smooth sailing!
Been doing it this way all of my life. Cannot imagine making the pastry the same day as a pie… Well, I usually make one pastry making day, but it is so easy to whip up the pastry and get it done and out of the way. Then effortless to whip up a pie, anytime!
🙂
V
I haven’t made pastry with lard for many years, and then it was from a package purchased at the grocery store. Rendering your own lard would have a strong sense of accomplishment.
How do you make your pastry, Valerie?
V
I grew up making pastry using the recipe on the Tenderflake box. I’ve tried other recipes over the years, but always gone back to the Tenderflake recipe. I was intrigued with your idea of using the Tenderflake recipe using half butter and half lard. I used all purpose flour and made 6 balls of pastry. I made a sour cherry pie with the pastry today and it was absolutely delicious. I’ll freeze the rest of the dough to use another day. Thanks for the idea to use half butter and half lard.
Hey, Suzanne,
I have even replaced the lard completely with butter in this recipe. That crust is very soft and rich… And the colour is definitely more brown or golden. I was brought up on the lard flavour and love it, but the possibilities are endless. Just don’t use salted butter as it has a higher water content.
🙂
V
My mother used 2/3rds Tenderflake and 1/3rd butter. I usually do the same, she made great pies, but mine seem to shrink a lot, not sure what I’m doing differently.
Hi Linda!
That’s good to know – might try that sometime, too! Pastry shrinkage can happen if you don’t let the gluten rest… the typical tips: use water sparingly, don’t overwork the pastry, let the dough rest (usually in the fridge to get it really cold, bake at high heat… I don’t rest in fridge unless I use a lot of butter or full butter – but these tips might help. The glutens in the flour tend to contract in the heat of the oven. …
🙂
Valerie
I have used the pastry recipe for years but since moving to Alberta after I freeze the dough into discs and thaw them out to roll them to make pies the dough seems dry and cracks what am I doing wrong.
Hi Margaret,
I do the same thing. I always make a large batch and freeze the discs. Maybe you are freezing them too long? I know mine keep very well up to 3 months. I double wrap and place in freezer ziplocks, then thaw in the fridge overnight.
Hope this helps.
Sincerely,
Valerie
I have lived in BC, AB, SK, andMB. Baking varies with each move and you have to do some experimenting. My Mom says flour is slightly different where is it grown…the kernels may be harder if grown in a dryer climate. Also the flour has more moisture in it depending on the humidity of where it is milled, stored and used. The altitude makes a huge difference to all baking too. Minor adjustments to recipes, will help to find what works.
Journaling right inyour recipe books helps Hugely. I wish we could make notes on our Pinterest saves!
So true, Janice. Read the post about the Red Fife Tasting on this site! It is phenomenal how the kernals of the same grain where brought from all over Canada – therefore grown within the terroir of each region – baked into sour dough loaves using exactly the same process – and they were vastly different in both taste, height, and texture.
🙂
Valerie
I’ve used Tenderflake Lard and the same pastry recipe for over 40 years but for the pasy year or so my pastry isn’t turning out at all. It’s grainy and when I bake pies the fat literally oozes out of the crust and burns on the oven floor…
I’ve bought different brands of flour but no difference. I’m thinking something has changed in the lard. Since there are no other brands available where I live I’m pretty much ready to switch to shortening. Tired of yucky pastry and smoke filled kitchen every time!!
Anyone else have this problem? ???????
HI Patti
That is indeed, odd. Anyone else (not me), please chime in.
🙂
Valerie
Love Tenderflake lard recipe I have had no failures with it’s recipe but I am going to try half butter and No Frills has the best price for unsalted butter. Thanks Val
Yes – that is my favourite. I just made 5 batches in 40 minutes with my Thermomix machine. Haha. Pastry making to be so time-consuming. Now I weigh in the flour, add the salt, then the ice-cold fat it 2 batches, whizzing at high velocity after each for a couple of seconds. Pour the flakes into a large bowl and have the egg, vinegar water mixture mixed and ready to be worked into it… and round I go. Out on the counter, a very loose pinch/knead and into the discs, wrapped, bagged, labelled and dated. It’s not that the summer is pie season – but I have SO many berries in the deep freeze that didn’t get used with new berries to be coming soon – it will be pie season for us this summer!
Let me know how it goes, Wendy!
Hugs,
Valerie
Hi Val, long time follower in Calgary♥ May I ask what type (brand) of all-purpose flour you use for the Tenderflake all lard pie recipe?
Sent you a personal email, Susan – to expedite my answer: Highwood Crossing Flour out of Calgary cannot be beat – otherwise, All Purpose Robin Hood.
🙂
V
How long can made pastry be kept in the fridge. Its now been abit over a week. How can I tell if its bad?
It will keep a couple of weeks wrapped well in the fridge, Gloria.
It will go grey and smell off.
🙂
Valerie
Hi Valerie is this the same dough that you would use for your butter tarts
Sure is!
🙂
I make pies for every major holiday with my Mother in mind and the Tenderflake recipe as my guide. Works every time! Now 3/4 of my family to gluten intolerant. Would you have any advice in adapting the recipe with Gluten free flour possibly adding xanthan gum?
I don’t Doug, as I haven’t done it! Hopefully, someone here will help you!
Fingers crossed!
Valerie
I love the idea of half and half fats,,,the woman looking for a gluten free option. Bulk barn sells a one to one flour I use for my daughters baked items,,have had success with it. Hope this helps.
You can sub this four one to one as it says ,no need to add anything else.
Thank you, Teresa!
Thanks, Val. I tried the 1/2 lard, 1/2 butter method but the butter was literally too hard to work with. I’m going to go back to the tenderflake unless I can get my hands on Kerrygold. It’s a shame that politics got in the way. Can you tell me how many balls to make out of a recipe if you have deep dish pie plates? I can’t seem to find the answer anywhere.
Hi Wanda
Answered you personally, but for others:
If making large 9 inch pies with a crust on top – I make three bigger ones and two smaller discs for topping or 4 larger ones and there will be leftover cuttings where it is fun to then do what mom did: make a Rolly!
https://www.acanadianfoodie.com/2010/10/31/homemade-pastry-with-homemade-rendered-pastry-lard-and-roly-poly/
SO YUMMY
If making 8 inch pies, much smaller, the recipe will make 6 discs.
The butter is definitely a different consistency when frozen so I suggest you freeze it to the consistency of the lard – then it works great (usually 30 minutes in the freezer for the butter and 60 minutes for the lard if both are cubed with spaces between the cubes when frozen).
Hope this helps.
Sincerley
Valerie
So thanks to a good neighbour I’ve finally master pie pastry using the Tenderflake recipe! However because of his egg allergy my grandson can’t even try it. Is there an alternative to using the egg?
Thanks in advance
Carol
Not that I have tried. If he is allergic, Im sure you’ve tried many egg replacements? Might give one a go?
🙂
Valerie
Made fabulous pastry with Tenderflake when I lived in Canada. Can’t get it in the USA.
It is a lovely Canadian product!
🙂
Valerie
i have used the tenderflake recipe on the box for about 20 years but the last couple of years it is crumbly and hard to roll It seems different i see one other person noticed the same and wondered if there was any change in the Tenderflake lard
Hi Shar
i Haven’t noticed any difference or heard of any changes with the Tenderflake lard.
Tenderflake lard is a non-hydrogenated lard12. It has been used for over 70 years in baking and is known for its light and flaky crust3. The lard is crafted through a traditional process that begins with carefully selected pork fat and undergoes a thorough rendering process to separate it from impurities4.This process has never changed, according to its website.
🙂
Valerie