Buttery Pie Pastry
- Peanut free
- Nut free
- Easy recipes
This recipe makes enough pastry for up to a 10-inch/25 cm double-crust, deep dish pie, with extra for trimming and decorating.
Ingredients
- 3 cups (750 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 3/4 cups (175 mL) chilled unsalted butter, cubed
- 1/4 cup (60 mL) chilled lard or shortening, cubed
- 2 egg yolks
- 6 to 8 tbsp (90 to 125 mL) cold water
Preparation
In food processor, pulse flour with salt; pulse in butter and lard until in coarse crumbs with some bigger chunks. Pulse in yolks just until mixed, then just enough water so dough holds together when pressed. (Or in bowl, whisk together dry ingredients, cut in fat with 2 knifes or pastry cutter, then stir in egg and water.)
Transfer to work surface and gently pat together; halve and flatten each into disc. Wrap in plastic and refrigerate for at least 30 minutes or for up to 2 days.
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