Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
"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...."
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
Comments & Reviews
Just A Pinch Sweepstakes