Pie Pastry
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Watch our video of the Test Kitchen preparing a perfect pie crust.
Servings: 6 small or 1 large double-crust pie
Ingredients:
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3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) each butter and lard
1 egg
2 tsp (10 mL) vinegar
Preparation:
In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles 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.
Divide in half; press into discs. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 15 minutes before rolling.)
Divide in half; press into discs. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 15 minutes before rolling.)
Tags:
Pastry-Sweet Pies and Tarts; Grains; Cheese/Other Dairy; Eggs; Freeze or Refrigerate; Make-Ahead;
Source
Canadian Living Magazine: September 2007
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