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perfect pie pastry
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Perfect Pie Pastry

A classic pastry recipe using shortening or lard with butter
Prep Time30 minutes
Resting time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Canadian
Keyword: butter pastry, homemade pastry, how to make pastry, perfect pie pastry, pie crust, pie dough
Servings: 1 double crust pie

Ingredients

  • 2 cups all purpose flour
  • ½ tsp salt
  • cup cold lard or shortening
  • cup cold unsalted butter
  • ¼-⅓ cup cold ice water plus extra for brushing edges if making double crust pie

Instructions

  • Add flour and salt to food processor.
  • Measure butter and lard or shortening and cut into chunks, handling as little as possible. Add to food processor.
  • Pulse in short bursts until fat is incorporating into flour, pieces the size of a pea or a little larger.
  • Add cold water in spoonfuls and pulse quickly between each addition. When some of the dough is starting to form a mass but not completely, pour onto a large piece of plastic wrap.
  • Press dough quickly into a disk and cover tightly. Refrigerate at least 30 minutes. Can be left up to one day in fridge or frozen for 2-3 months.
  • When ready to roll out, allow to rest a few minutes to warm slightly. If making a double crust pie, cut dough in half, roll out first half and keep other half wrapped until ready to roll. If making tarts, it's also a good idea to roll out half first to keep dough from drying out while forming tarts.
    Roll dough on a floured surface. Be sure to turn and flip dough while rolling out to ensure even thickness and prevent sticking. Flour both sides generously and also the rolling pin.
  • If making a pie, roll one half to a circle at least a few inches larger than the pie plate. Gently roll the dough over the rolling pin and carefully lower it into the pie plate. Allow to sink into the pie plate and adjust as necessary to fit.
  • If making a pre baked single crust, crimp edges and bake on lower rack at 400° for 10 minutes, then reduce temperature to 350° for about 30 minutes. To prevent crust from puffing up you can add dried beans or rice over foil, parchment or even a coffee filter while baking.
  • For filled baked pies, roll out second half of dough and place over filled pastry. Brush water or egg whites over edge of bottom crust and press gently to seal. Crimp edges. Follow recipe direction to baking temperature and timing.
  • If pastry edges are browning too quickly you can cover the edges with silicone edge covers. You can make your own by cutting out the centre of a tin pie plate or even scrunching foil into strips to fit.