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

READY IN: 40mins


  • 1 12
  • 1 12
    cups cake pastry flour (or use 3 cups all purpose)
  • 1
    tablespoon sugar
  • 12
    teaspoon salt
  • 34
    cup butter, very cold
  • 14
    cup lard, very cold
  • 1
    egg yolk
  • 7
    tablespoons ice water
  • 1
    teaspoon vinegar


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