Pie Pastry

Average: 5 (1 vote)
2 1⁄2 hours 2 pie crusts Print RecipeEmail Recipe


1 3⁄4cupall-purpose flour
1⁄4cupcake flour
6tablespoonunsalted butter
1⁄4cuplard, cold (or shortening)
8tablespoonice water


Combine all-purpose flour, cake flour, and salt in large bowl; using pastry blender or two knives, cut in butter and lard until mixture resembles small peas. Sprinkle ice water, a tablespoon at a time, over the flour mixture, tossing with fork until mixture is just moistened enough to hold its shape when pinched between fingers. Do not overmix; mixture should be crumbly.

Turn dough out onto unfloured work surface; press gently into a ball. Sprinkle with a drop or two more ice water if necessary to help pastry adhere, but not enough to make it sticky or wet to the touch. Divide pastry in half. Flatten each portion slightly and wrap in waxed paper; refrigerate at least 2 hours or overnight.


2 cups pastry flour can be substituted for the all-purpose and cake flours.

Recent comments