No Fail Pastry Crust

No Fail Pastry Crust

Follow Charmian Christie aka The Messy Baker's easy steps for a no fail pastry crust, every time.

Charmian Christie aka The Messy Baker's no fail pastry crust for any pastry!


2 1/2 cups all purpose flour
3/4 tsp fine sea salt
1 cup cubed lard, cold
1 egg yolk
4 tbsp ice water, more if needed
1 tbsp lemon juice or vinegar


In a large bowl, mix the flour and salt. Using a pastry cutter or two knives, cut in the lard until it's the size of small peas. In a small bowl with a fork, beat together the egg yolk, 4 tbsp of ice water and the vinegar or lemon juice. Pour over the flour mixture and mix with a fork. Add more water, 2 tbsp at a time if neeed. Dough will be ragged but will hold together when you squeeze it between your fingers. Knead briefly on a floured surface. Divide in half and scrape into a disk, wrap in plastic wrap and put in fridge. Chill for an hour before using. Roll and bake according to recipe directions.


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