Classic Pastry Classic Pastry

Author: Canadian Living

  • Portion size 23 servings
  • Credits : Canadian Living Magazine: December 2009



In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in 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.

Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 1 hour, or for up to 24 hours. (Let very cold dough stand at room temperature for 15 minutes before rolling.)
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Classic Pastry