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

Kittencalskitchen's Note:

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.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Serves: 16

Yield: 2.0 9-inch ...

• 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!).

Reviews

[Zelda Mae]

Great Pie crust I did mine also in the food processor and it rolled out great! Was nice and flaky and had great flavor...here's a tip for all you pie bakers out there. Bake your pies on the bottom shelf of your oven that way the bottom crust won't seem raw it will actually be cooked when the pie is done and that way the crust around the edges doesn't seem to get as dark either which can be a problem sometimes.

[~Patrish]

I thought I reviewed this when I made it several months ago but I must have forgotten. This is the best pie crust I've ever made. It's everything a pie crust ought to be: flaky, flavorful and easy to prepare. I used my trust old Quisinart DLC-7, circa 1984, and it turned out great. I highly recommend this pie crust recipe!

I also highly recommend watching this video if you're unsure about how to roll out the perfect flaky pie crust: http://www.youtube.com/watch?v=0tGT1VjOevY

[Matt, Averie & Kate's Mom]

Wonderful pie crust!! I am definitely not an expert pie crust maker, and usually have to roll each crust out twice before I can line my pie dish with it (darn dough always sticks to my surface no matter how much I flour it - any dough, not just this one), and despite probably being a little over-handled, turned out light, flakey and has a lovely buttery flavour! Great recipe!!