Perfect Processor Pie Pastry
By The Canadian Living Test Kitchen
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This recipe makes 2 single-crust or 1 double-crust 9- or 10-inch (23 or 25 cm) pies servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Ingredients
- 3 cups all-purpose flour 3 3cups cupsall-purpose flour
- 1 tsp salt 1 1tsp tspsalt
- 1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
- 1/2 cup cold lard , cubed1/2 1/2cup cupcold lard, cubed
- 1 egg 1 1eggeggs
- 2 tsp vinegar 2 2tsp tspvinegar or lemon juice
- Ice water Ice water
Preparation
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.)