Ingredients for 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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How to Make 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
3g
Fat
34g
Carbs
6g
