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Single-Crust All-Purpose Pastry

By The Canadian Living Test Kitchen

Tested till perfect

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Single-Crust All-Purpose Pastry

This recipe makes 1 servings

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Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup lard, cubed
  • 1 egg yolk
  • 1 tsp vinegar or lemon juice
  • 1/3 cup Ice water

Preparation

In 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, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

Don't miss our Test Kitchen Video where we show you how to perfect your pie pastry technique >

Additional information : Single-Crust All-Purpose Food Processor Pastry:
In food processor, blend flour with salt. Pulse in butter and lard until mixture resembles fine crumbs with a few larger pieces. With motor running, add egg mixture all at once; process just until dough begins to clump together. Do not let it form ball. Remove and press into disc. Proceed as directed.

Double-Crust All-Purpose Pastry:
Double all ingredients but replace egg yolk with whole egg. Press into 2 discs. Proceed as directed.

Source : Holiday Baking: 2006

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