Double-Crust Pastry Double-Crust Pastry

Author: Canadian Living

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: July 2009



In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

In liquid measure, whisk egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into 2 discs. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
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Double-Crust Pastry