Candian Cooks - Tender Flake lard...do you use it? (homes, to buy)

[Giesela]

And if so and have ever used anything else, can you compare?
The shortening in the US (usually Crisco) is hydrogenated.
The brick of lard you can get is also highly processed and hydrogenated.
I realize lard is inherently bad for you but if your going to use some once in awhile for a pie crust I figure why not try to find a better product. I did try rendering my own leaf lard and used a little in a pie crust. Either I accidently roasted it or just find lard strong tasting I don't know.
But Tender Flakes claimes to be non-hydrogenated 1% trans fat so I'm wondering if I should try to figure out a way to get some to experiement with.
Not a great cook but like to play and try new products.

So what's up with Tender Flakes?

[netwit]

it makes great pie pastry. Tender and...flaky. And there's an icing one of my sisters used to make that involved Tender Flake lard. Didn't seem possible that lardy icing would taste good but it did. If you want to try a pie pastry, it's possible to buy Tender Flake pie crusts in the frozen food section of any supermarket. I've never used it for anything but pie crust and icing.

[Giesela]

Thanks for the report. I'm in the US (Ohio) so the any supermarket probably doesnt hold here.
I will have to find an online source, someone who's going to Canada or go there myself.

Is it in the refrigerated section? If so the online source thing won/t work.

[mikeyyc]

Works perfect for pie crust. No, it's not refrigerated. Crisco etc. doesn't produce near the same results.

My Mom was in TX, making pies, and was cursing the lack of Tenderflake.

[sunshineleith]

Now you're making me homesick for Canada - Tenderflake does make the best pastry, melt in your mouth mmmmmmmmmmm. I only made pies rarely but when I did I used Tenderflake (and tried not to think about its animal source).