Tested till perfect Single-Crust All-Purpose Pastry

Single-Crust All-Purpose Pastry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Holiday Baking: 2006

  • rating starrating starrating starrating starrating star
  • Portion size Makes enough for 1 single-crust 9-inch pie


  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/4 cup 1/4cupcold butter, cubed
  • 1/4 cup 1/4cuplard, cubed
  • 1 1egg yolkegg yolks
  • 1 tsp 1tspvinegar or lemon juice
  • 1/3 cup 1/3cupIce water
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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.

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