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Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

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“I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *NOTE* this can also be made using a processor with great results, which is the way I most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.”
READY IN:
40mins
SERVES:
16
YIELD:
2 9-inch pastry
UNITS:
Metric

Ingredients Nutrition

  • 354.88 ml all-purpose flour
  • 354.88 ml cake pastry flour (or use 3 cups all purpose)
  • 14.79 ml sugar
  • 2.46 ml salt
  • 177.44 ml butter, very cold
  • 59.14 ml lard, very cold
  • 1 egg yolk
  • 103.53 ml ice water
  • 4.92 ml vinegar

Directions

  1. Mix both flours, sugar and salt in a large bowl.
  2. With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
  3. In a small bowl whisk the egg yolk, vinegar and water.
  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).
  5. Gather into a ball then divide into two.
  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).
  7. PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
  8. In a small bowl mix the egg, vinegar and water together; set aside.
  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.
  10. Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).

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