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Double and Single-Crust Perfect Pastry

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By Gremolata Kitchen

This recipe comes from The Complete Canadian Living Baking Book by Elizabeth Baird (reprinted with permission of Transcontinental Books, Montreal).  It won Silver in the Best Cookbook English category at the 2009 Canadian Culinary Book Awards presented by Cuisine Canada and the University of Guelph.

Double-Crust Perfect Pastry

Class:    Easy (Under 1 hour)


3 Cups All-purpose Flour

1 Teaspoon Salt

1/2 Cup each of Cold butter and Lard, cubed

1 Egg

2 Teaspoons of Vinegar

Ice Water


In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in coarse crumbs with a few larger pieces.

In liquid measuring cup, beat egg with vinegar; add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms.

Divide in half; press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

Makes enough for 1 double-crust 9-inch (23 cm) pie.


Single-Crust Perfect Pastry

Halve, flour, salt, butter and lard. Whisk dry ingredients together and cut in butter and lard as directed.

In liquid measuring cup, beat 1 egg yolk with 1 teaspoon of vinegar; pour in enough ice water to make 1/3 cup. Mix as directed. Press dough into 1 disc.

Makes enough for 1 single-crust 9-inch (23 cm) pie.


Note: Funding for Canadian Culinary Book Awards was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council’s CanAdvance Program.


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