Reviewed: Apr. 4, 2012

will never use any other recipe again for both meat or fruit!!! Bye bye the recipe on the back of the Tenderflake box.

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Reviewed: Nov. 9, 2011

thank you so much for saving the day with this recipe .. our 3 generation old recipe has been misplaced and we where all standing in the kitchen ready to get started on a full day of baking! We now have a new family recipe, so flakey and golden and delicious, would not change a thing! Baked 10 min @ 450, 40 min @ 400

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craftymomma

Cooking Level: Intermediate

Home Town: Georgetown, Ontario, Canada

Reviewed: Oct. 31, 2011

For those who feel that there is too much liquid just beat your egg and add water to bring it up to the one cup mark. This is perfect every time.

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pegs

Reviewed: Jun. 3, 2011

I originally submitted this over 8-9 years ago. Over the years I have made some changes. I now leave my lard in the fridge and cut it into small cubes. I also now use my standing mixer to make the pastry (with the flat beater) slowly adding the butter to the dry ingredients. Finally I gradually add the wet ingredients. Like many reviewers have mentioned the full cup of liquid is not always necessary. Add it gradually until a ball forms. It usually takes me 5 minutes. To all of you who've commented on it being "gooey". I would recommend you re-try the recipe, adding the liquid a bit at a time while stirring. You can even use a food processor (according to a friend of mine). I hope you enjoy it. Michelle

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thenakedbaker

Reviewed: Jan. 4, 2011

I subbed shortening for the lard, which converted is 2 CUPS. The substitution worked great. Like other cooks, I only used about 3/4 c of the water mixture. Used my kitchenaid for the whole thing - took all of 5 minutes. I used this crust with the Cherry Pie III recipe from this site.

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mommymeggy

Cooking Level: Intermediate

Reviewed: Sep. 23, 2010

My g/f was absolutely in heaven from this pastry. Was my first attempt at pastry, and it was magnificent. I thought it was a bit on the sickeningly fatty side (obviously due to the lard). ADVICE: don't make it unless you have a cutting machine. I was cutting the lard for about 1.5 hours with knives to get it to blend properly with the dough. Ouch!

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