How To Make And Roll Lard Pie Pastry || Le Gourmet TV Recipes

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This is the quintessential Canadian Pie Crust! The pie crust I grew up with, made from Pure Leaf Lard. This is a no fail pie crust for sweet or savoury pie crusts.

Ingredients:
225g Tenderflake pure leaf lard
1 large egg
15 mL (1 Tbsp) white vinegar
Cold water
750 mL (3 cups) pastry flour
15 mL (1 Tbsp) sugar
5 mL (1 tsp) coarse salt

Method:
Cut up lard and put in the freezer.
In a measuring cup, whisk together the egg and the vinegar.
Add enough cold water to make 125 mL (½ cup), and stir.
Add half the flour, sugar, and salt to a food processor and pulse to combine.
Add the frozen lard and pulse to create what looks like peas coated in flour.
Add the remaining flour and pulse a few more times.
While pulsing, slowly drizzle in the cold liquid.
Only add enough liquid for the dough to start coming together.
You most likely won’t need all fo the liquid.
Dump the crumbly dough out onto the counter, and carefully bring together with your hands.
Divide in two, pat each half into a disk.
Wrap and refrigerate at least one hour.

Makes two 9 ½” Deep dish pie shells

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