Classic Pastry

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Tested Till Perfect

This is Canadian Living's favourite foolproof pastry.

Servings: One 9-inch (23 cm) pie

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




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