Sometimes you’ll find the best recipe right in your kitchen. It’s kind of like that Friends episode where Phoebe learns her grandmother’s secret chocolate chip cookie recipe is from Nestle Toll House.

For a fail-safe pie crust recipe that’s flaky, golden, and easy to work with every time—I turn over a box of Tenderflake. Not only is it versatile because it holds up against any filling, but I used it to make blueberry tarts and chicken pie recently, and it compliments both sweet and savoury.

In case you tossed your box or you buy another type of lard, here’s the Tenderflake pie crust recipe.

 

Fail-Safe Pie Crust Recipe

Prep time: 15 minutes | Cook time: according to your recipe

Total Time: approximately 15 minutes—add an hour if you want to chill it

Servings: makes three 9-inch double-crust pies, or 6 individual shells

Ingredients

  • 5 1/2 cups of all-purpose flour
  • 2 teaspoons of salt
  • 1 pound of lard (room temperature is easiest)
  • 1 tablespoon of white vinegar
  • 1 egg, lightly beaten
  • cold water

Directions

  1. In a large bowl, combine the flour and salt.
  2. Using a pastry blender or two knives, cut the lard into the flour until it looks like coarse oatmeal.
  3. Mix the egg and water in a 1-cup measuring tool, then fill it to the 1-cup line with water.
  4. Add only enough of the liquid mixture to make the dough stick together. Do this by pouring in small amounts at a time.
  5. Gather the dough into a ball and divide it into six pieces. You can use the dough right away by rolling it out on a floured surface or chill it for one hour if it’s sticking.

Wrap and refrigerate any dough you’re not using right away. I freeze mine so that I can keep ready-made dough on hand.