How to make perfect pie crust: Canadian Living Test Kitchen

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vinegar

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can provide acidity for tenderness.

egg yolk

🥗Healthier: flaxseed meal

💰Cheaper: egg white

Flaxseed meal acts as a binding agent in vegan recipes.

Put flour and salt into a food processor and pulse a couple of times to combine.

Add cubed butter and cubed lard to the processor.

Pulse the mixture a few times until combined.

Mix vinegar with the egg and add enough iced water to measure 2/3 cup.

Pulse the dough just until it comes together, not until it forms a firm ball.

Press the dough together and form it into two pieces.

Wrap the pieces in plastic wrap and refrigerate for at least 30 minutes.

Lightly flour your pastry board and unwrap the pastry, placing it in the center.

Dust the top of the pastry lightly with flour.

Roll the pastry from the center out, turning it to prevent sticking.

Roll until about 1/4 inch thickness.

Fold the pastry in half and place it on the pie plate, flipping it over.

Trim the edge to about 1/2 inch.

Turn the top crust over the bottom crust and pinch the edges together.

Cut vents into the top of the pie to allow steam to escape.

Wash the top of the pie for a shiny finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens