Double-Crust Pie Pastry
This recipe makes enough pastry for a 10-inch/25 cm double-crust deep-dish pie.
Ingredients
- 2-2/3 cups (650 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 3/4 cups (175 mL) chilled unsalted butter, diced
- 1/4 cup (60 mL) chilled lard or shortening, diced
- 2 egg yolks
- 8 tbsp (120 mL) ice water (approx)
Preparation
In food processor, pulse flour with salt; pulse in butter and lard until in coarse crumbs. Pulse in egg yolks just until mixed; pulse in just enough water so dough holds together when pressed. (Or, in bowl, whisk flour with salt; cut in butter and lard with 2 knives or pastry cutter, then stir in yolks and water.)
Transfer to work surface and gently pat together. Divide into 2 thick discs, 1 slightly larger than the other. Wrap in plastic and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 days.)
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