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The best pastry

An easy pastry recipe that yields a tender, flaky pie crust that is great for pies, tarts and any other dish you want a flaky pastry for.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course desserts, appetizers, pastry, crust, pie crust
Cuisine American, Canadian
Servings 6 shells

Ingredients
  

  • 5 ½ cups All-purpose flour
  • 2 tsp fine salt
  • 1 lb lard or shortening of choice
  • 1 Tbsp White Vinegar
  • 1 Egg
  • Ice cold water

Instructions
 

  • Whisk flour and salt together in a large bowl
  • Using a pastry cutter or two knives, add lard/shortening and cut in until the lard is the size of peas in the flour
  • In a 1 cup measuring cup, add the egg and vinegar and mix, then add enough cold water to make 1 cup
  • Gradually add the water, egg, vinegar mixture to the flour mixture while stirring with a wooden spoon. Add only enough to make the dough hold together otherwise it will be tough
  • Gather the dough into a ball and divide it into 6 equal portions, then wrap and refrigerate for 15-30 minutes before rolling out.
  • When you are ready to use the pastry and it has chilled for the minimum amount of time, roll out each portion on a lightly floured surface. (Note* if the dough is sticking, chill it a bit longer)
  • Once rolled into your circle, transfer to your pie plate. I find that if I roll the dough up onto my rolling pin at least half way it transfers better.
  • Fill your pie shells then flute the edge and bake according to your recipe. If making a double crust pie, then fill and top with second crust and crimp the edges so the contents don't leak out. Vent the top crust to allow steam to escape. Then bake according to your directions.

Notes

When I make a savory pie I always brush my crust with a bit of cream or an egg wash to help it brown nicely, but this step is optional.
Keyword dessert pastry, flaky pastry, pie crust,, savory pastry, tender pastry