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. 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.
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. 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.
- Carbohydrate 69.9715267553916 g
- Cholesterol 312.228750303101 mg
- Fat 97.8107059960477 g
- Fiber 2.53566671459545 g
- Protein 11.3453625127361 g
- Saturated Fat 54.718583418077 g
- Serving Size 1 1 9-inch pastry, 16 serving(s) (272g)
- Sodium 3431.3410890137 mg
- Sugar 67.4358600407962 g
- Trans Fat 6.37441584318533 g
- Calories 1201 calories
Step-by-step
- 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 the 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!).
Kittencal's No-Fail Buttery Flaky Pie Pastry: A Baker's Dream
As a busy homemaker, time is of the essence. I'm constantly juggling work, family, and trying to maintain a semblance of order in my life. One thing that always brings me joy, though, is baking. There's something therapeutic about measuring ingredients, kneading dough, and watching a simple recipe transform into something delicious. However, pie crust has always been my nemesis. Flaky, buttery perfection has eluded me for years until I stumbled upon this recipe. It's a game changer!
This pie crust recipe isn't just about the ease of preparation; it's about the results. The texture is unbelievably flaky and light, and the rich, buttery flavor elevates any pie filling. I've always preferred the feel of using a pastry cutter to cut in the cold butter and lard, achieving that desired texture by hand. However, I acknowledge that in today's fast-paced world, the food processor method is a convenient alternative. Both approaches deliver fantastic results! It truly is a "no-fail" recipe, as the title promises.
What makes this recipe so special? It's the combination of both all-purpose and cake flour that creates that exceptional flakiness. The cold butter and lard are key players here—essential for keeping the pastry crisp. And don't forget the ice water! This keeps the butter cold during mixing, preventing the pastry from becoming tough. The addition of vinegar helps to tenderize the dough, yielding a more delicate crust. A small trick I love is using a thin layer of egg white on the bottom crust to prevent sogginess—a small detail that makes a world of difference. This is a must-try for any pie baker.
I often make a double batch of this crust and freeze half for later use. It's perfect for those times when a sweet treat is needed but time is limited. It freezes and thaws beautifully; you just need to let it sit out for a while to come to room temperature. I often use this pastry to create fruit pies, classic apple pies, savory quiches, and even mini tarts. The versatility of this recipe makes it a staple in my kitchen.
The simplicity of this recipe is its greatest strength. Even someone without extensive baking experience can achieve professional results with this recipe. The result is a wonderfully buttery, flaky crust that is sure to impress your family and friends. Honestly, this is one recipe I will continue to make for years to come.
Whether you're a seasoned baker or a beginner, this pie crust recipe is a must-try. The result is a pastry that is light, buttery and flaky—the perfect canvas for your favorite pie fillings. Give it a go, and prepare to be amazed!
So, next time you're planning a pie, ditch the store-bought crust and give this recipe a try. You won't be disappointed. The satisfaction of creating a perfect crust from scratch is truly rewarding.
