FLAKY PASTRY

A food processor pastry that makes just the right amount for this 9-inch (23-cm) pie. The butter is for flavour, the lard for the flaky feature. Use all butter or all lard as you wish.

1½ cups (375 mL) all-purpose flour

¼ tsp (1 mL) salt

¼ cup (60 mL) each cold butter and lard, cubed 1 large egg yolk

2 tbsp (30 mL) ice water, approximate

2 tsp (10 mL) cider or white vinegar

1 Whirl flour and salt in food processor. Sprinkle butter and lard over dry ingredients; pulse about 12 times or until crumbly with some larger pieces.

2 Combine egg yolk with water and vinegar. Drizzle over flour mixture, pulsing a few times until mixture is evenly moist and will hold together when pressed. Add a few drops more water if needed to incorporate flour mixture. Turn out onto work surface and press into disc. To make ahead, wrap and refrigerate for up to 2 days. Let soften at room temperature before rolling.

Makes enough pastry for a single-crust pie.