House & Home

RECIPE LAB

92 H&H SEPTEMBER 2016

Life of

Pie

Photography by DONNA GRIFFITH | Prop styling by SASHA SEYMOUR

COMBINE flour and salt in a large bowl. ADD cubes of cold butter and shortening

to flour mixture.

CUT IN butter and shortening using a

pastry cutter until fat is pea-sized.

DRIZZLE IN ice water while stirring with

a fork until water is absorbed and mixture

is crumbly.

TURN OUT mixture onto counter and gather

together. Gently knead 4 or 5 times or until it

comes together into a ball. Flatten wrap in

plastic wrap and chill for 1 hour.

ROLL OUT onto a floured surface using

a floured rolling pin.

PEOPLE TELL ME ALL THE TIME THAT THEY CAN’T MAKE PIE.

Their pastry comes out too tough or too crumbly. They don’t know what type

of flour to use whether butter or shortening is best or how much water to add.

Here’s some good news: this month I’m sharing the only pastry recipe you’ll

ever need. This is the by-hand method; you can use your food processor but

your crust won’t be quite as flaky and perfect. I’d like to take full credit for this

recipe but it’s highly influenced by my Grandma Jeanne’s. She makes double

batches and refrigerates the mixture before adding the water. She’ll keep it in

her fridge for up to two weeks then when family calls in need of a pie her

pastry is just steps away from being made! This pastry is flaky flavourful and

easy to work with. And there’s no sugar so it works with sweet or savoury pies.

By KRISTEN EPPICH

SIX STEPS TO THE ONLY PASTRY RECIPE YOU’LL EVER NEED. FULL RECIPE PG. 102

Photography by Stacey Brandford (portrait)