Pastry

Tenderflake Pastry

5 cups flour

1 lb. Tenderflake lard

2 tsp. salt

2 tsp. sugar

1 egg, 2 tablespoons vinegar and ice water to make 1 cup.

Yield: 3   9" double crust pies or 6 shells

·        Tenderflake Lard is completely non-hydrogenated. Hydrogenation, and partial hydrogenation, are the processes by which liquid oils are turned into solids. Unfortunaltely, this may create high levels of trans fat.

·        Health experts the world over agree that trans fat is a higher risk factor than saturated fat for coronary heart disease.

·        Because Tenderflake is non-hydrogenated it has only 1% naturally occurring trans fat, compared to the leading brand of shortening at 15% trans fat (per 10g serving)