I am posting this recipe in case they ever stop putting it on the bottom of the box 🙂 It’s a wonderfully flaky pastry and it freezes well. The full recipe on the box makes enough for 3 covered pies but I’ve reduced it here to a single covered pie, or enough for 24 tarts.
1-5/6 cups /460 g all-purpose flour (or 2 cups / 500 g pastry flour)
1/2 tsp / 3 g salt
1/3 lb / 150 g Tenderflake lard
1 tsp / 5 mL vinegar
1/3 / 1 tbsp mixed egg
Mix together flour and salt. Cut in Tenderflake lard with a pastry blender or 2 knives until mixture resembles coarse oatmeal. (A food processor blade works well too.)
In a 1 cup / 250 mL measure, combine vinegar and mixed egg. Add water to make 1/3 cup / 80 mL. Gradually stir liquid into lard mixture. Add only enough water to make dough cling together. (I always end up adding it all.)
Gather dough into a ball and divide in 2 portions. If desired, unused portions can be wrapped and refrigerated or frozen.
Roll out each portion on a well floured surface. If dough is sticking, chill 1-2 hours.
Transfer dough to pie plate (or tart shells). Trim and flute shells or crusts and bake according to your recipe.