Easy-Roll Pie Pastry

Half Easy-Roll Pie Pastry image Author: Canadian Living Credits: Half Easy-Roll Pie Pastry image

This pastry dough is one of our fail-safe Test Kitchen recipes. The combination of lard and butter makes the dough endlessly flaky and easy to work with. A full recipe makes enough for a double-crust pie, so simply halve it for a single-crust pie, using 1 egg yolk instead of a whole egg. Or, even better, freeze the remaining half of the dough for another use.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2013

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoons salt
  • 1/2 cup cold unsalted butter cubed
  • 1/2 cup lard or vegetable shortening,cubed
  • 1/4 cup cold water (approx)
  • 3 tablespoons sour cream
  • 1 egg

Method

In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.

Whisk together cold water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water if necessary until ragged dough forms. 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.)
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Easy-Roll Pie Pastry

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