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Pastry for a double crust pie

Pastry can be made with all butter, lard or shortening; a combination will provide optimum flakiness as well as flavour.

Dos and doughs - pastry for a double crust pie

Pastry for a Double Crust Pie

2 3/4 cups (685 ml) all-purpose flour
1/2 tsp (2 ml) salt
1 cup (250 ml) butter, chilled and cut into cubes, or half butter, half lard
3/4–1 cup cold water

In a bowl (or a food processor) combine the flour and salt. Add the butter and blend with a pastry cutter or fork, or pulse the food processor until the mixture is combined with some pieces of fat the size of a pea. If you used a food processor, transfer to a medium bowl.

Add the minimum amount of cold water and stir until the dough comes together (it will be shaggy), adding more water as needed.

Gather the dough into a ball, divide it in half, shape each into a disc, wrap in plastic and refrigerate for at least half an hour, or up to three days. (Pastry can also be frozen for up to six months.)

Let sit on the counter for about 20 minutes before rolling.

Originally published in ParentsCanada magazine, May 2014.

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