On Tue, 17 Sep 2013 11:55:07 -0400, Doris Night
> wrote:
>
> The pie crust recipe with vinegar and egg is from Tenderflake Lard.
> The box containing the lard used to have it printed on the back, and
> it was quite popular 25-30 years ago.
>
> http://www.food.com/recipe/tenderfla...-crusts-188827
>
> I used to make pie crust from that recipe, but nowadays I use a butter
> pastry.
>
Is Tenderflake the Canadian equivalent of Armour shelf stable lard or
is it something else?

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Food is an important part of a balanced diet.