Classic Pastry
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This recipe makes 1 double-crust 9-inch (23 cm) pie servings
Ingredients
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.)
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
- Keywords : Flour; Butter; Eggs; Refrigerate/Chill;
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