Sweet Single-Crust Pie Pastry
This recipe makes enough slightly sweet pastry for a 10-inch/25 cm deep-dish pie.
Ingredients
- 1-1/2 cups (375 mL) all-purpose flour
- 1 tsp (5 mL) icing sugar or granulated sugar
- Pinch salt
- 1/2 cup (125 mL) chilled unsalted butter, diced
- 2 tbsp (30 mL) chilled lard or shortening, diced
- 7 tbsp (105 mL) ice water (approx)
Preparation
In food processor, pulse flour with sugar and salt; pulse in butter and lard until in coarse crumbs. Pulse in just enough water so dough holds together when pressed. (Or, in bowl, whisk flour, sugar and salt; cut in butter and lard with 2 knives or pastry cutter, then stir in water.)
Transfer to work surface and gently pat together; press into thick disc. Wrap in plastic and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 days.)
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