Tested till perfect Perfect Processor Pie Pastry
Perfect Processor Pie Pastry
Photography by Matthew Kimura

Perfect Processor Pie Pastry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 20 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 single-crust or 1 double-crust 9- or 10-inch (23 or 25 cm) pies


  • 3 cups 3cupsall-purpose flour
  • 1 tsp 1tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1/2 cup 1/2cupcold lard, cubed
  • 1 1eggeggs
  • 2 tsp 2tspvinegar or lemon juice
  • Ice water
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1. In food processor fitted with metal blade, blend flour with salt. Using on/off motion, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.

2. In liquid measure, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup (150 mL). With motor running, add egg mixture all at once; process just until dough starts to clump together. Do not let it form ball. Remove and press together into 2 discs.

3. Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Let cold pastry stand for 15 minutes at room temperature before rolling out.)

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