How To: Make and roll pastry for a double crusted pie

Make and roll pastry for a double crusted pie

Watch this how-to video and learn how to make flawless, homemade pie crust pastry. Also learn how to roll it out for a double crusted pie. Homemade pies will never be the same again with this pie pastry recipe.

Ingredients for pie crust:
3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) each butter and lard
1 egg
2 tsp (10 mL) vinegar

Preparation:
In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, beat egg with vinegar; mix in enough ice water to make 2/3 cup (150 mL). Drizzle over dry ingredients, stirring briskly with fork until dough clumps together.

Divide in half; press into discs. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 15 minutes before rolling.)

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