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Pastry in a pie plate
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Flaky Pie and Tart Pastry

A basic, flaky pie and tart pastry. This pastry is unsweetened so it is perfect for any recipe that calls for pastry. Easy to make and makes a large batch. Use some now and freeze some for later.
Prep Time20 mins
Chill Time20 mins
Course: Pastry
Cuisine: American
Servings: 6 Pie Crusts
Calories: 446kcal
Author: Deanna


  • 6 Cups Cake & pastry flour
  • 2 tsp Salt
  • 1 Pound Lard Cold, cut into cubes
  • 1 Large Egg
  • 1 Tbsp Vinegar
  • Very cold water to make 1 cup liquid


  • Mix the flour and salt in a large bowl.
  • Cut the lard into 1/2 inch cubes and add to the flour.
  • With a pastry blender, cut the lard into the flour until it resembles very course crumbs.
  • In a measuring cup, whisk the egg with the vinegar, then add enough cold water to make 1 cup of liquid.
  • With a fork, gently mix the liquid into the dry ingredients, just until it starts to bind together. If the mixture is too dry, and not coming together, add water 1 tbsp at a time until it does.
  • Turn the dough out onto the counter and gently bring it together with your hands.
  • Press it into a round, then cut into 6 equal portions.
  • Wrap each portion in plastic wrap and chill for at least 20 mintues before using. At this point you can also freeze the dough for use later.
  • After the dough has chilled, prepare and bake your pastry according to your recipe directions.


Serving: 1Whole pie crust | Calories: 446kcal | Carbohydrates: 91g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 804mg | Potassium: 610mg | Fiber: 16g | Sugar: 1g | Vitamin A: 3856IU | Vitamin C: 27mg | Calcium: 221mg | Iron: 5mg