Kittencal's Buttery Flakey Pie Pastry

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #211

September 23, 2011



"This dough is a dream to work with and bakes out tender and flaky with a delicious buttery flavor, you could use 3 cups all-purpose flour but the crust will not be a flaky, I have posted the processor method which is the way I most always make this, for processor method place the butter and lard in the freezer until almost frozen, this will yield two 8 or 9-inch pie pastry (or pastry for one double-crust pie)"

Original is 7 servings

Nutritional

  • Serving Size: 1 (121.7 g)
  • Calories 513.6
  • Total Fat - 33.4 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 99.9 mg
  • Sodium - 399.7 mg
  • Total Carbohydrate - 47.6 g
  • Dietary Fiber - 4.1 g
  • Sugars - 2.3 g
  • Protein - 7.9 g
  • Calcium - 26.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix both flours, sugar and salt in a large bowl.

Step 2

With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.

Step 3

In a small bowl whisk the egg yolk, vinegar and water.

Step 4

Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).

Step 5

Gather into a ball then divide into two.

Step 6

Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).

Step 7

Processor method; in a processor combine the flour, sugar and salt for a couple of seconds.

Step 8

In a small bowl mix the egg, vinegar and water together; set aside.

Step 9

Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.

Step 10

Process/pulse just until the dough holds together (do not over process or your dough will be tough!).

Tips


No special items needed.

1 Reviews

sweetstar

I will definately use this recipe again. I could eat the pie crust all by itself.

5.0

review by:
(19 Oct 2011)

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