Six Steps to PERFECT PASTRY
The right equipment makes the job easier! A food processor, a rolling pin and a pie plate are essential. 2
Lard or shortening will create a flaky piecrust, while unsalted butter is best for flavour. Using two fats, as in this recipe, gives you the benefits of both. 3
Keep fats and liquids cold for the flakiest pastry. Cutting cold lard and butter into flour makes pockets of fat that melt and create steam when the crust is baking. 4
When adding ice water to pastry dough, pulse just until
dry ingredients clump together. Overworking pastry creates a tough crust. 5
For a flaky and tender crust, chill the dough for at least an hour to allow the fat to firm and the gluten to relax. 6
Bake pie on the lowest oven rack on a baking sheet to ensure that the bottom crust browns completely. The baking sheet also helps catch any bubbling fruit drips and is easier to handle when transferring the pie.