Classic Pie Dough
42 people added this to their Recipe Box
Classic Pie DoughVisit www.canadianliving.com for full recipe details.12 user reviews.
This recipe makes 1 double-crust 9-inch pie servings
Ingredients
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 3/4 tsp salt 3/4 tsp salt
- 2/3 cup cold unsalted butter , cubed2/3 cup cold unsalted butter, cubed
- 1/3 cup cold lard , cubed1/3 cup cold lard, cubed
- 1/2 cup cold water , (approx)1/2 cup cold water, (approx)
Preparation
In bowl, whisk flour with salt.
Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.
Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.
Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Additional information : Variation
Food Processor Classic Pie Dough
In food processor, process flour with salt. Pulse in butter and lard until in coarse crumbs with a few larger pieces. Continuing to pulse, drizzle in water until ragged dough forms, adding up to 1 tsp more water if necessary. Continue with recipe.
Source : Canadian Living Magazine: August 2011
- Keywords : Dessert; Flour; Butter; Refrigerate/Chill; For freezing;
Related content
-
-
Pate Brisee
Ideal for pies and tarts, this French short pastry is a baking staple.
-
Rhubarb Black Raspberry Galettes
These rustic individual pies can be made with a choice of berries, depending on what is...
-
