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Pastry Dough
Pastry Dough
(Makes 1 pie shell)
1½ cups flour
5½ tblsp butter, cold, in ½ inch bits
2 tblsp lard or shortening
1 whole egg
3 - 6 tblsp water
NOTES: Can be used for both sweet and savory pies or tarts.


Sift the flour into a mixing bowl and cut in the butter and shortening/lard.

Mix together the egg and water and gradually stir it into the butter/flour mixture, until a solid mass forms, adding more water if necessary.

Shape the dough into a ball. Knead for several seconds, then wrap in plastic or wax paper and refrigerate for an hour.

If the dough is to be pre-baked, roll out first, line the pie pan with it, prick all over with a fork and return to chill for another hour before using. This helps to prevent the pastry case from shrinking during pre-baking.