Kittencal's No Fail Buttery Flaky Pie Pastry Crust Rezept

Get ready to experience the flakiest, most buttery pie crust of your life! This recipe is incredibly easy to handle, resulting in a light and rich pastry that's perfect for any pie. Our secret? A blend of butter and lard for unbeatable flavor and texture. This recipe works beautifully by hand or in a food processor – choose your preferred method! Say goodbye to soggy bottoms with our expert tip: brush the bottom crust with egg white before adding your filling. Prepare to be amazed!

Vorbereitung 20 Min.

Kochzeit 40 Min.

Kalorien 200.5 kcal

Eiweiß 5g

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Kittencal's No Fail Buttery Flaky Pie Pastry Crust

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Zutaten für Kittencal's No Fail Buttery Flaky Pie Pastry Crust

2 ½ cups all-purpose flour
½ cup pastry flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup (2 sticks) very cold unsalted butter
½ cup very cold lard
1 large egg yolk
4-6 tablespoons ice water
1 tablespoon apple cider vinegar

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Zubereitung von Kittencal's No Fail Buttery Flaky Pie Pastry Crust

Whisk together 2 ½ cups all-purpose flour, ½ cup pastry flour, 1 tablespoon granulated sugar, and ½ teaspoon salt in a large bowl.
Cut in 1 cup (2 sticks) very cold unsalted butter, cut into ½-inch cubes, and ½ cup very cold lard, also cut into ½-inch cubes, using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.
In a small bowl, whisk together 1 large egg yolk, 1 tablespoon apple cider vinegar, and 4-6 tablespoons ice water.
Gradually add the egg yolk mixture to the flour mixture, stirring gently with a fork until the dough just comes together. Do not overmix.
Gather the dough into a ball, divide it in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
**Food Processor Method:** Combine 2 ½ cups all-purpose flour, ½ cup pastry flour, 1 tablespoon granulated sugar, and ½ teaspoon salt in a food processor. Pulse a few times to combine.
Add 1 cup (2 sticks) very cold, cubed unsalted butter and ½ cup very cold, cubed lard. Pulse until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 large egg yolk, 1 tablespoon apple cider vinegar, and 4-6 tablespoons ice water.
With the food processor running, slowly add the egg yolk mixture through the feed tube until the dough just comes together. Do not over-process.
Remove the dough, form into two discs, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

34g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation For Large Groups Pies And Tarts Desserts Crusts Pastry Dough 2 Dietary Number Of Servings

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Kittencal's No Fail Buttery Flaky Pie Pastry Crust?

Kittencal's No Fail Buttery Flaky Pie Pastry Crust dauert insgesamt etwa 60 Minuten – ungefähr 20 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Kittencal's No Fail Buttery Flaky Pie Pastry Crust?

Kittencal's No Fail Buttery Flaky Pie Pastry Crust hat etwa 200.5 Kalorien pro Portion, mit ungefähr 5 g Eiweiß, 6 g Kohlenhydraten und 18 g Fett.

Welche Zutaten brauche ich für Kittencal's No Fail Buttery Flaky Pie Pastry Crust?

Die wichtigsten Zutaten für Kittencal's No Fail Buttery Flaky Pie Pastry Crust sind All Purpose Flour, Pastry Flour, Sugar, Salt, Butter, Lard. Die vollständige Liste mit Mengenangaben findest du oben.