Perfect Processor Pie Pastry

Perfect Processor Pie Pastry 250 Author: Canadian Living Credits: Perfect Processor Pie Pastry 250

  • Portion size 25 servings


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup cold lard cubed
  • 1 egg
  • 2 teaspoons vinegar
  • 2 teaspoons lemon juice
  • Ice water


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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Perfect Processor Pie Pastry