Three-Pie Pastry

Braided pastry

This recipe makes me happy because it reminds me of how my mum would cook – she would always make a ton and freeze the extras. When I make pie pastry, I usually used my food processor, but I did this one by hand which is always fun. If the dough isn’t forming a ball, add cold water one tablespoon at a time until you are happy with the texture.

I also flatten the dough into a disk and tightly wrap in plastic wrap when refrigerating. I find this helps me form a more circular shape when I roll the dough out. This pie dough is great for savoury pies (notice there is no sugar in it!), but I also think it would be really nice with some extra sweet summer fruit. If you want details on how to make a lattice top, I wrote out instructions in the Tourtière post!

Lattice Top
Lattice Pie top

Three-Pie Pastry

4 ½ cups flour

1 tsp salt

¼ tsp baking soda

1 lb lard (I used butter)

1 Tbsp vinegar

1 egg, beaten

Combine flour, salt, baking soda, (in the biggest bowl you have!) and stir with a whisk. Cut in lard, using a pastry cutter, until the mixture is the size of small peas.

Add enough cold water to vinegar to make 1 cup; stir in egg.

Add to flour mixture, stirring with fork until mixture forms ball. Roll into 3 balls; wrap tightly in plastic wrap. Chill in refrigerator before rolling out onto floured surface.

Makes enough for three double-crust pies.

*Recipe from The Farm and City Cookbook