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Kittencals No- Fail Buttery Flaky Pie

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Ingredients

Adjust Servings:
1 1/2 cups all-purpose flour
1 1/2 cups cake pastry flour (or use 3 cups all purpose)
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup butter, very cold
1/4 cup lard, very cold
1 egg yolk
7 tablespoons ice water
1 teaspoon vinegar

Nutritional information

200.5
Calories
110 g
Calories From Fat
12.3 g
Total Fat
6.8 g
Saturated Fat
36.3 mg
Cholesterol
149.8 mg
Sodium
19.8 g
Carbs
0.5 g
Dietary Fiber
0.9 g
Sugars
2.5 g
Protein
47g
Serving Size

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Kittencals No- Fail Buttery Flaky Pie

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    This is my all time favorite pie crust, its AMAZING for fruit pies. Im having trouble using it for pre-baked crust pies though, like chocolate meringue. During baking it pulls away a TON from the edge of the pan. I pierce it with a fork all around the edges and bottom, and keep my edge slightly down over the lip of the pie pan, and still no luck. Tips? Thanks!

    • 60 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    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 — *NOTE* 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 , This is my all time favorite pie crust, its AMAZING for fruit pies Im having trouble using it for pre-baked crust pies though, like chocolate meringue During baking it pulls away a TON from the edge of the pan I pierce it with a fork all around the edges and bottom, and keep my edge slightly down over the lip of the pie pan, and still no luck Tips? Thanks!, Directions for cooking Are pie weights needed?


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    Steps

    1
    Done

    Mix Both Flours, Sugar and Salt in a Large Bowl.

    2
    Done

    With a Pastry Cutter Cut in the Very Cold Butter and Lard Until the Consistency of Tiny Peas.

    3
    Done

    in a Small Bowl Whisk the Egg Yolk, Vinegar and Water.

    4
    Done

    Stir the Egg/Water Mixture Into the Flour Mixture Until Moistened and Dough Holds Together (usually It Takes the Full Amount of Water/Egg Mixture).

    5
    Done

    Gather Into a Ball Then Divide Into Two.

    6
    Done

    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).

    7
    Done

    Processor Method: Whirl the Flour, Sugar and Salt For a Couple of Seconds.

    8
    Done

    in a Small Bowl Mix the Egg, Vinegar and Water Together; Set Aside.

    9
    Done

    Add in the Partially Frozen Butter Cubes and Lard to the Flour Mixture; Pulse Until Well Mixed, Then Add in the Water/Egg Mixture.

    10
    Done

    Process/Pulse Just Until the Dough Holds Together (do not Over Process, or Your Dough Will Be Tough!).

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    Owen Hill

    BBQ master known for his expertly smoked and tender meats with a signature rub.

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