Perfect Pie Dough

  • 20 oz flour, all purpose
  • 2 teaspoons salt
  • 6 oz lard, frozen
  • 5 oz butter, frozen
  • For the liquid you will need: 1 large egg, white vinegar, water. Crack egg into a clear measuring cup and mix it slightly. Carefully add vinegar into the cup until you reach 4 oz liquid measure then add water until the 6 oz measure. Stir together and set aside.

Preheat oven to 395F convection bake. Sift flour into large bowl and whisk in salt.

Using a box grater, grate the frozen lard and butter into the mix with the ribbon face.


Cut the fat into the flour with a pastry cutter until you reach the medium meal stage.

Pour in the water, egg, vinegar and stir quickly with a spatula. Finish the dough by hand, gently pressing and kneading until you have a solid ball.

Cover tightly and refrigerate immediately.

Lightly dust a large, sterilized surface with AP flour, dust your rolling pin and roll out the dough as thin as you can (½ cm is best).

Cut the dough into your desired shape, use a bit of water to help pinch any edges you are forming. Brush with an egg wash, sprinkle with raw sugar and bake at 395F for 12-14 minutes until the edges are golden and the filling is set.



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