Really Flaky Pastry Really Flaky Pastry

Author: Canadian Living

  • Credits : Canadian Living Magazine: December 2005


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold butter and lard , cubed
  • 1 egg
  • 2 teaspoons vinegar
  • ice water


In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with larger pieces.

In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork until ragged dough forms.

Press into 2 discs. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

Makes enough pastry for 1 double-crust 9-inch (23 cm) pie.

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Baking & Desserts

Really Flaky Pastry