The recipe for the flakiest pie pastry has been found <g class="gr_ gr_316 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="316" data-gr-id="316">of</g> the side of the Tenderflake® <g class="gr_ gr_317 gr-alert gr_spell gr_run_anim ContextualSpelling" id="317" data-gr-id="317">lard</g> box almost since the beginning of time. My grandmother used it, my mother used it. It has been used by generations of women on the Canadian prairies and is undoubtedly the "go-to" recipe for the best-ever pie pastry. I sometimes use ½ lard and ½ butter for some recipes. I also use ½ whole wheat flour and ½ white flour for other recipes. Either way, the formula cannot be messed with if you want a flaky crust. Yield: 3 9-inch double crust pies or 6 pie shells.