Foolproof Classic Pastry
This is Canadian Living's favourite foolproof pastry.
Ingredients
Preparation
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, beat egg yolk with vinegar; mix in enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until dough clumps together.
Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or wrap in heavy-duty foil or enclose in resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed dough stand at room temperature for 15 minutes before rolling.)
Additional information :
Variations
Classic Cayenne Pastry: Add pinch cayenne pepper to flour.
Classic Herb Pastry: Add 1/2 tsp (2 mL) dried herbs (such as thyme or oregano) to flour.
Source : Canadian Living Magazine: January 2005
- Keywords : Dessert; Eggs; Butter; Refrigerate/Chill; Make-Ahead; Flour;
Related content
-
-
Pate Brisee
Ideal for pies and tarts, this French short pastry is a baking staple.
-
-
