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darien3 |
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Canadian Pastry
3 cups all-purpose flour
pinch of salt
1/2 cup, plus 2 Tbs. butter, chilled
5 to 7 Tbs. cold water
1 egg yolk, beaten
Sift flour and salt into a medium bowl. Dot with butter. Use a pastry blender or fork to cut in butter until mixture resembles course crumbs.
Using a fork, gradually stir in water to form a pastry dough.
Wrap dough in plastic wrap to prevent drying; refrigerate 15 to 30 minutes.
Divide dough in half. Roll out half of dough to make a thin pastry. Use to line a 10-inch pie pan.
Fill with filling of choice (such as the Maple Walnut Pie filling.)
Roll out remaining dough for top crust. Place over filling; fold
top crust under bottom crust.
Flute edge as desired.
Before baking, brush top pastry with beaten egg yolk.
Makes one 10-inch double-crust pastry.
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