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Classic Pastry

By Matthew Kimura and The Canadian Living Test Kitchen

Tested till perfect

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Classic Pastry

This recipe makes 1 double-crust 9-inch (23 cm) pie servings

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Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup cold lard, cubed
  • 1 egg
  • 2 tsp vinegar or lemon juice
  • Ice water

Preparation

In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in fine crumbs with a few larger pieces. In liquid measure, beat egg with vinegar; mix in enough ice water to make 2/3 cup (150 mL). Drizzle over dry ingredients, stirring briskly with fork until dough clumps together.

Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 1 hour, or for up to 24 hours. (Let very cold dough stand at room temperature for 15 minutes before rolling.)

Source : Canadian Living Magazine: December 2009

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