Old Fashioned Pie Pastry (Canada)
Old Fashioned Pie Pastry offers a flaky, tender crust with a rich flavor, perfect for classic pies and suitable for both novice and experienced bakers seeking traditional charm.
Ingredients
Instructions
- Blend flour and lard until mealy.
- In a measuring cup, blend egg, salt, sugar, and vinegar.
- Add enough cold water to make 1 cup total liquid.
- Combine the egg mixture with the flour mixture to form dough.
- Divide the dough into balls for 6 to 9-inch pies.
- Use as needed for pie crusts and freeze any remaining dough.
Tips & Substitutions
For a flakier crust, ensure the lard or Crisco is very cold before blending with flour. You can substitute the lard with vegetable shortening for a vegetarian option. If you need to reduce cholesterol, consider using a Non-Cholesterol Egg Substitute in place of the egg. Always handle the dough minimally to avoid toughness.
Serving Suggestions
This versatile pie pastry is perfect for sweet or savory pies. Serve it with classic fillings like apple or cherry for dessert, or try a savory quiche. It pairs beautifully with a scoop of ice cream or a dollop of whipped cream. For a hearty meal, consider serving alongside a fresh salad or roasted vegetables.
Storage & Reheating
Store any leftover pie dough in an airtight container or wrapped tightly in plastic wrap. It can be refrigerated for up to 3 days or frozen for up to 3 months. To use frozen dough, thaw it in the refrigerator overnight before rolling out and shaping for your pies.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Pie Pastry (Canada) contains roughly 817 calories, with 15g protein, 177g carbohydrates, and 10g fat. It is an excellent source of vitamin C (134% of the Daily Value), dietary fiber (52% of the Daily Value), and potassium (31% of the Daily Value). Note that it is relatively high in sodium, at 836mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of pastry flour?
Yes, you can use all-purpose flour for this recipe. However, pastry flour will yield a more tender and flaky crust. If using all-purpose flour, be cautious not to overwork the dough, which can lead to a tougher texture.
How do I know if I’ve added enough water to the dough?
The dough should hold together without being sticky. After adding the egg mixture and water, gently knead the dough. If it crumbles when you try to shape it, add more cold water, one tablespoon at a time, until it reaches the right consistency.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. This allows the flavors to meld and makes it easier to roll out when you're ready to bake. Just remember to let it sit at room temperature for a few minutes before using.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).