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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (47g) Recipe makes 16 servings |
||
| Calories 200 | ||
| Calories from Fat 110 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 6.8g | 34% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 135mg | 5% | |
| Potassium 29mg | 0% | |
| Total Carbohydrate 19.8g | 6% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 0.9g | ||
| Protein 2.5g | 5% | |
Kittencal's No-Fail Buttery Flakey Pie Pastry/Crust
By: KITTENCAL
Jul 16, 2003
I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flakey and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flakey --- 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.
SERVES 16 , 2 9-inch pastry
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake pastry flour (or use 3 cups all purpose)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup butter, very cold
- 1/4 cup lard, very cold
- 1 egg yolk
- 7 tablespoons ice water
- 1 teaspoon 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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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: sweetcakes
On Jun 26, 2009
WOW! This crust is amazing! The tecnique is also amazing! I used this to make Peaches & Cream Pie and the lightly coating of egg white on the bottom I think really makes a difference! The pie turned out perfect thanks to this crust. I will be using this recipe for all my pies! Thanks for posting!
From: SmartCookie
On Jun 3, 2009
I thought my recipe for pie crust was good until I tried this one! The crust turned out perfect. Just the right amount of tender and flakiness. I used this to make an onion/mushroom tart tonight. But it would be great for a savory or sweet pie or tart. My husband and I loved it!
From: TW
On Jul 2, 2004
This pie crust is not just awesome. I do believe this is THE ONE. I'll probably never use another. As with all butter crusts, best to use ice water, keep everything extremely cold, and chill the dough down once more after it's rolled out and in the pan. I live in the Land of No where it comes to lard, so I substitute vegetable oil for the lard and it still works wonderfully well (but I'll bet it works even better with lard). I've also made it with balsamic vinegar and garlic-perfused olive oil for onion tarts, and it was just wonderful. Thanks for a great recipe!
From: Iron Bloomers
On Jan 11, 2005
Well, I hit the jackpot with your crust....it has to be the flakiest I have ever made & i truely thought I made good crust... it has now replaced my old stand by & made the Drunk Raisin Pie I used it on Excellant!
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