Canadian Living - - Cover Recipe -


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.

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